If you missed part I of this chat (episode 90) with Eve’s Cidery, you’ll want to go back and listen as we tour the orchard with Autumn Stoscheck and Ezra Sherman and talk about where their ciders begin. In part II of this chat, we move down to the ciderhouse to talk about:

the champagne method

what it takes to run a small cidery

and Autumn shares some tips for home cidermakers.

Disgorgement is often regarded as an art. In removing the closure of a bottle, the pressure built up in the bottle pushes out the yeast that has settled at the top, but it also pushes out some cider. The art is in timing the turning upright of the bottle with the removal of the closure so that, as Ezra explains, the pressure can do its job removing the yeast, but gravity can act to keep the cider in the bottle. Obviously, the goal is to waste as little cider as possible and it takes practice to master this.

Thankfully, there is a video to show exactly how this is done to accompany Ezra’s explanation. Follow this link, where you’ll also have the opportunity to sign up to receive free shipping on orders from Eve’s for the month of August.

Of note, is Autumn’s analysis of the cider industry and the value of a bottle of cider produced using their methods. I think it speaks to the passion that most small cidermakers have about what they’re doing. They aren’t doing it for the money, that’s for sure. That point is often lost on the consumer who might balk at a $15-$20 bottle of cider. The equivalent methods used in winemaking in the production of high quality wines of place would fetch many times the price just by virtue of the fact that wine culture and the market is older and more developed.

The cidermaking tips shared towards the end of this episode are really valuable and go beyond basic issues of making cider. It highlights the dynamic nature of cider microbiology and the techniques that can be used to maximize your cidermaking success. Some of them are:

Monitor your primary for off flavors and aromas

Aerate the must if you smell sulfur compounds

Once primary is finished, immediately chill the cider to limit microbial activity

Maturing cider on the lees (if they’re clean), stirring the lees acts as an antioxidant

Drink it! Don’t wait around for it to develop off flavors unless you think you have achieved microbiological stability in the bottle. Some things that help this happen is having very low levels of nutrients in the must, high acidity, low to no residual sugar, and higher alcohol content.

Bâtonnage defined is simply stirring the lees periodically. This technique can be used in cidermaking and is done after the initial vigorous fermentation is complete.

The lees is brown slurry that settles to the bottom of carboy, stainless steel tanks or barrels. It is comprised of dead yeast cells and heavy particles that were initially floating in the solution.

There are two different types of lees

Gross Lees - the first drop of heavy precipitants that float to the bottom.

Fine Lees - the slurry that can form on the bottom of your carboy after the first racking.

If you leave the lees on the bottom of your cidermaking vessels there is a risk of the lees consuming all the oxygen and causing hydrogen sulfide to form as the cider goes through the process of reduction. (Yes, lees consumes oxygen). The result can leave an off smell such as rotten eggs.

If you missed part I of this chat (episode 90) with Eve’s Cidery, you’ll want to go back and listen as we tour the orchard with Autumn Stoscheck and Ezra Sherman and talk about where their ciders begin. In part II of this chat, we move down to the ciderhouse to talk about:

the champagne method

what it takes to run a small cidery

and Autumn shares some tips for home cidermakers.

Disgorgement is often regarded as an art. In removing the closure of a bottle, the pressure built up in the bottle pushes out the yeast that has settled at the top, but it also pushes out some cider. The art is in timing the turning upright of the bottle with the removal of the closure so that, as Ezra explains, the pressure can do its job removing the yeast, but gravity can act to keep the cider in the bottle. Obviously, the goal is to waste as little cider as possible and it takes practice to master this.

Thankfully, there is a video to show exactly how this is done to accompany Ezra’s explanation. Follow this link, where you’ll also have the opportunity to sign up to receive free shipping on orders from Eve’s for the month of August.

Of note, is Autumn’s analysis of the cider industry and the value of a bottle of cider produced using their methods. I think it speaks to the passion that most small cidermakers have about what they’re doing. They aren’t doing it for the money, that’s for sure. That point is often lost on the consumer who might balk at a $15-$20 bottle of cider. The equivalent methods used in winemaking in the production of high quality wines of place would fetch many times the price just by virtue of the fact that wine culture and the market is older and more developed.

The cidermaking tips shared towards the end of this episode are really valuable and go beyond basic issues of making cider. It highlights the dynamic nature of cider microbiology and the techniques that can be used to maximize your cidermaking success. Some of them are:

Monitor your primary for off flavors and aromas

Aerate the must if you smell sulfur compounds

Once primary is finished, immediately chill the cider to limit microbial activity

Maturing cider on the lees (if they’re clean), stirring the lees acts as an antioxidant

Drink it! Don’t wait around for it to develop off flavors unless you think you have achieved microbiological stability in the bottle. Some things that help this happen is having very low levels of nutrients in the must, high acidity, low to no residual sugar, and higher alcohol content.

Bâtonnage defined is simply stirring the lees periodically. This technique can be used in cidermaking and is done after the initial vigorous fermentation is complete.

The lees is brown slurry that settles to the bottom of carboy, stainless steel tanks or barrels. It is comprised of dead yeast cells and heavy particles that were initially floating in the solution.

There are two different types of lees

Gross Lees - the first drop of heavy precipitants that float to the bottom.

Fine Lees - the slurry that can form on the bottom of your carboy after the first racking.

If you leave the lees on the bottom of your cidermaking vessels there is a risk of the lees consuming all the oxygen and causing hydrogen sulfide to form as the cider goes through the process of reduction. (Yes, lees consumes oxygen). The result can leave an off smell such as rotten eggs.

]]>01:01:30cleannew,york,barrel,aging,cider,eves,orchard,sidra,cidermaker,cidre,hardcider,cideryfull090: Eve's Cidery - Orchard Walk | New YorkWed, 09 Aug 2017 07:00:00 +0000Guest Podcaster and cidermaker, Alex Kroh, bring us into the orchard at Eve's Cidery. This episode 90 is Part 1 of a two-part show with the makers at this New York State cidery! Find Part 2 when it goes live next week on episode 91.

Pulling up to Eve’s Cidery in the small town of Van Etten, NY, you would be forgiven for thinking your GPS is broken. There’s no indication you’re in the right place unless you happen to peer in through the barn door to spot some inconspicuous ferment ers back beyond the wooden apple bins. I don’t know what I was expecting. Perhaps because of the reputation Eve’s Cidery has for producing some of the finest ciders in the country, I thought their operation would be more… built up, perhaps. After spending a generous four hours touring through the orchard and ciderhouse, I realized that the humble infrastructure that supports Eve’s is secondary, or even inconsequential compared to the place, the apples and the people.

I see, now, that this is a reflection of the values and aspirations of Autumn Stoschek, co-founder of Eve’s cidery, and Ezra Sherman, a lawyer in his previous life, who would both rather spend all of their time growing apples and making cider than tending to the various other aspects of running a business. The ciderhouse is just enough to support that. For instance, there’s no tasting room at Eve’s. When we got the chance to taste through some of their amazing ciders, we sat on wooden crates on the concrete barn floor. Later I would learn from Autumn that the entire operation grew organically from year to year through the hard work and grit that must accompany any agricultural and small-business endeavor. “There was no million dollar investment.” In fact, the “seed money” to start Eve’s came from her saved tip money from waitressing.

There were other forces at work, too. A formative experience working at an idyllic organic Vermont farm at the age of 15, and later a job with James Cummins, co-founder of Eve’s and son of famous rootstock breeder Dr. Jim Cummins, and finally an article about Steve Wood’s cider apples (Farnum Hill Ciders and Poverty Lane Orchards, Episodes 32 and 33) in Fruit Growers News all convened in the life of 21 year old Autumn and compelled her to drive to Poverty Lane Orchards in New Hampshire to see it all for herself.

It was a risky move, dropping in on Steve Woods a busy orchardist and cidermaker, but one gets the feeling that he was more impressed than anything. He subsequently tasted Autumn through his catalog of ciders and sent her home with scionwood from his own trees. She grafted that budwood onto trees at James’ Littletree orchard and the next year planted more grafted trees on her father’s land before she had land of her own. Then began the life-long journey of learning to grow apples specifically for making cider.

Growing great fruit is the key to making great cider, and this is clearly the focus at Eve’s Albee Hill orchard, which we toured during our chat. There’s a way to do it that maximizes the juice qualities that contribute to flavor and complexity, and it tends to fly in the face of “conventional” modern apple growing. Instead, it turns out that these methods have a lot more in common with organic growing methods. Cider fruit doesn’t have the cosmetic standards that dessert fruit does and there’s an opportunity for cider apple growers to align their practices with a more ecologically responsible way growing.

So how do you create the conditions that maximize the apple’s potential for making great cider? Briefly:

Create or utilize mineralized soils and maximize mineral accessibility to the tree’s root system through the use of deep-rooted companion crops, healthy soil microbes and mycorrhizal fungi (and don’t spray chemicals in the orchard that will kill these)

Encourage a healthy, functioning tree immune system that will produce secondary plant compounds, the phytochemicals that contribute to flavor, aroma, mouthfeel, etc… The trees need some pest and disease pressure, enough to keep the immune system active, not so much that the tree is stressed (again, fewer chemicals to spray)

Don’t over-irrigate - less water in the apple means a higher concentration of sugar, tannin and other phytochemicals

Growing cider apples this way lends itself well to an experience of terroir in the glass, too. Of course, the cidermaking techniques employed are just as important. If you have too much residual sugar or cover up subtle flavors with additives or faults, you won’t likely get a hint of what terroir is contributing. In Part II (episode 91) of our chat, we discuss cidermaking techniques that transform great apples into great cider at Eve’s Cidery.

]]>Guest Podcaster and cidermaker, Alex Kroh, bring us into the orchard at Eve's Cidery. This episode 90 is Part 1 of a two-part show with the makers at this New York State cidery! Find Part 2 when it goes live next week on episode 91.

Pulling up to Eve’s Cidery in the small town of Van Etten, NY, you would be forgiven for thinking your GPS is broken. There’s no indication you’re in the right place unless you happen to peer in through the barn door to spot some inconspicuous ferment ers back beyond the wooden apple bins. I don’t know what I was expecting. Perhaps because of the reputation Eve’s Cidery has for producing some of the finest ciders in the country, I thought their operation would be more… built up, perhaps. After spending a generous four hours touring through the orchard and ciderhouse, I realized that the humble infrastructure that supports Eve’s is secondary, or even inconsequential compared to the place, the apples and the people.

I see, now, that this is a reflection of the values and aspirations of Autumn Stoschek, co-founder of Eve’s cidery, and Ezra Sherman, a lawyer in his previous life, who would both rather spend all of their time growing apples and making cider than tending to the various other aspects of running a business. The ciderhouse is just enough to support that. For instance, there’s no tasting room at Eve’s. When we got the chance to taste through some of their amazing ciders, we sat on wooden crates on the concrete barn floor. Later I would learn from Autumn that the entire operation grew organically from year to year through the hard work and grit that must accompany any agricultural and small-business endeavor. “There was no million dollar investment.” In fact, the “seed money” to start Eve’s came from her saved tip money from waitressing.

There were other forces at work, too. A formative experience working at an idyllic organic Vermont farm at the age of 15, and later a job with James Cummins, co-founder of Eve’s and son of famous rootstock breeder Dr. Jim Cummins, and finally an article about Steve Wood’s cider apples (Farnum Hill Ciders and Poverty Lane Orchards, Episodes 32 and 33) in Fruit Growers News all convened in the life of 21 year old Autumn and compelled her to drive to Poverty Lane Orchards in New Hampshire to see it all for herself.

It was a risky move, dropping in on Steve Woods a busy orchardist and cidermaker, but one gets the feeling that he was more impressed than anything. He subsequently tasted Autumn through his catalog of ciders and sent her home with scionwood from his own trees. She grafted that budwood onto trees at James’ Littletree orchard and the next year planted more grafted trees on her father’s land before she had land of her own. Then began the life-long journey of learning to grow apples specifically for making cider.

Growing great fruit is the key to making great cider, and this is clearly the focus at Eve’s Albee Hill orchard, which we toured during our chat. There’s a way to do it that maximizes the juice qualities that contribute to flavor and complexity, and it tends to fly in the face of “conventional” modern apple growing. Instead, it turns out that these methods have a lot more in common with organic growing methods. Cider fruit doesn’t have the cosmetic standards that dessert fruit does and there’s an opportunity for cider apple growers to align their practices with a more ecologically responsible way growing.

So how do you create the conditions that maximize the apple’s potential for making great cider? Briefly:

Create or utilize mineralized soils and maximize mineral accessibility to the tree’s root system through the use of deep-rooted companion crops, healthy soil microbes and mycorrhizal fungi (and don’t spray chemicals in the orchard that will kill these)

Encourage a healthy, functioning tree immune system that will produce secondary plant compounds, the phytochemicals that contribute to flavor, aroma, mouthfeel, etc… The trees need some pest and disease pressure, enough to keep the immune system active, not so much that the tree is stressed (again, fewer chemicals to spray)

Don’t over-irrigate - less water in the apple means a higher concentration of sugar, tannin and other phytochemicals

Growing cider apples this way lends itself well to an experience of terroir in the glass, too. Of course, the cidermaking techniques employed are just as important. If you have too much residual sugar or cover up subtle flavors with additives or faults, you won’t likely get a hint of what terroir is contributing. In Part II (episode 91) of our chat, we discuss cidermaking techniques that transform great apples into great cider at Eve’s Cidery.

Barrel aging cider is as old as time. Considering that, one would think that it should be pretty straight forward to pour fresh pressed apple juice into a barrel and create a delicious end product. Right? Wrong!

Barrels require preparation and maintenance to make sure that the end product is well balanced. In essence, you are not only managing the cider, but the wood too since both are alive with microorganisms.

In this chat we delve into reusing a barrel that was originally charred, then had whiskey added. Brooklyn Distillery the orginaial owner of the 25 gallon barrel sold it to Exhibit A Brewing Company. Matt Steinberg owner and brewer of Exhibit A put an Imperial Stout in the barrel.

I purchased the empty barrel from Matt for cider and share with you my long weekend of discovery on preparing the barrel for cider.

The goal is to keep the wood staves moist and swollen so once the cider is added it doesn't leak. In addition, funky bacterias like acetobacter and wild yeasts must be kept out so your barrel doesn't begin to smell like vinegar.

But How to Set up and Prepare a Used Barrel for Cider?

First a warning everyone should heed: If your barrel had spirits avoid using a sulfur stick as it can inflame the residual spirits and make that barrel explosive.

Some say add citric acid and SO2.

Matt said to rinse the barrel with warm water, empty it, and then wrap in in plastic wrap. I figured this would become an even more inviting environment for those funky bacterias that can really messed up your cider.

I decided to add water and SO2.

Fingers crossed, as I will be getting back to how the barrel rolls in follow up episodes of Cider Chat.

Cool words and Vocabulary you should know

Amphora - clay vessels used to hold wine. Made by potters and used by the Egyptions and Romans

Barrel aging cider is as old as time. Considering that, one would think that it should be pretty straight forward to pour fresh pressed apple juice into a barrel and create a delicious end product. Right? Wrong!

Barrels require preparation and maintenance to make sure that the end product is well balanced. In essence, you are not only managing the cider, but the wood too since both are alive with microorganisms.

In this chat we delve into reusing a barrel that was originally charred, then had whiskey added. Brooklyn Distillery the orginaial owner of the 25 gallon barrel sold it to Exhibit A Brewing Company. Matt Steinberg owner and brewer of Exhibit A put an Imperial Stout in the barrel.

I purchased the empty barrel from Matt for cider and share with you my long weekend of discovery on preparing the barrel for cider.

The goal is to keep the wood staves moist and swollen so once the cider is added it doesn't leak. In addition, funky bacterias like acetobacter and wild yeasts must be kept out so your barrel doesn't begin to smell like vinegar.

But How to Set up and Prepare a Used Barrel for Cider?

First a warning everyone should heed: If your barrel had spirits avoid using a sulfur stick as it can inflame the residual spirits and make that barrel explosive.

Some say add citric acid and SO2.

Matt said to rinse the barrel with warm water, empty it, and then wrap in in plastic wrap. I figured this would become an even more inviting environment for those funky bacterias that can really messed up your cider.

I decided to add water and SO2.

Fingers crossed, as I will be getting back to how the barrel rolls in follow up episodes of Cider Chat.

Cool words and Vocabulary you should know

Amphora - clay vessels used to hold wine. Made by potters and used by the Egyptions and Romans

Simple Cider's is located on the southern tip of Tasmania in a region dripping with Apple history. Tasmania was and is still called the Apple Isle making it the perfect place for makers like Patrick and the team at Simple Ciders to launch into the craft.

The cidery started commercially producing ciders in 2014. It is an orchard based cidery, meaning that the apples are grown right alongside the cider mill. Patrick worked as a system's analysis and then winemaker, after as he says jokingly that he was looking "for a job that allowed me to get really messy, cold and wet on a regular basis. So I went into making wine and cider."

Simple Cider makes small batch, dry apple cider. The ciders are unfiltered and are naturally carbonated, meaning bottle conditioned. Right now they are making approximately 15,000 litres/year or nearly 4000 gallons.

Patrick says, "The fruit is the story" and after tasting both the Cox's Orange Pippin 7.5% alcohol by volume and the Granny Smith & Ginger 8% abv, I have to agree.

The ciders are delicate and dry..maybe even a bit semi dry...with just the right amount of carbonation.

Tasmania is making a slow comeback in growing cider apples, so makers are working with primarily culinary apples while planting cider varieties.

In this chat Patrick talks about the landscape of Tasmania, the cider scene, his ciders and the Wild Cherry, which is fermented whole cherries using the carbonic maceration technique of fermenting the fruit with in this case pits and a full layer of CO2. This lends a fruity aroma and taste.

Simple Cider's is located on the southern tip of Tasmania in a region dripping with Apple history. Tasmania was and is still called the Apple Isle making it the perfect place for makers like Patrick and the team at Simple Ciders to launch into the craft.

The cidery started commercially producing ciders in 2014. It is an orchard based cidery, meaning that the apples are grown right alongside the cider mill. Patrick worked as a system's analysis and then winemaker, after as he says jokingly that he was looking "for a job that allowed me to get really messy, cold and wet on a regular basis. So I went into making wine and cider."

Simple Cider makes small batch, dry apple cider. The ciders are unfiltered and are naturally carbonated, meaning bottle conditioned. Right now they are making approximately 15,000 litres/year or nearly 4000 gallons.

Patrick says, "The fruit is the story" and after tasting both the Cox's Orange Pippin 7.5% alcohol by volume and the Granny Smith & Ginger 8% abv, I have to agree.

The ciders are delicate and dry..maybe even a bit semi dry...with just the right amount of carbonation.

Tasmania is making a slow comeback in growing cider apples, so makers are working with primarily culinary apples while planting cider varieties.

In this chat Patrick talks about the landscape of Tasmania, the cider scene, his ciders and the Wild Cherry, which is fermented whole cherries using the carbonic maceration technique of fermenting the fruit with in this case pits and a full layer of CO2. This lends a fruity aroma and taste.

Three guys and an endless supply of credit cards helped build what is today called Artisan Beverage Cooperative (ARTBEV) in Greenfield, Massachusetts. General Manager and co founder Garth Shandyfelt provides an overview on how ARTBEV grew plus;

working in a cooperative

getting capital to expand via a direct public offer of stock

what is mead

what is cyser

creating a sustainable model for growth

Started in 2010 making mead, ARTBEV's multi tiered business now produces a range of products to keep stock rolling out the door. Mead and Cyser, for instance, can take upwards to a year or longer to condition, whereas the Ginger Libation made by ARTBEV can be made in two weeks, much like beer.

What is Mead?

Fermented Water, Honey and Yeast or what Garth calls wine made with honey.

"It is a mead if you have more than 50% of your fermentable made with honey."

A Braggot is a beer made with honey and cider

What is Cyser or Cyzer (as ARTBEV calls it - go to 1 hour in on the podcast and find out why)

A cider made with some amount of cider during initial fermentation.

Some cider has honey added for sweetening, but may not be considered a cyser.

How much honey does ARTBEV use yearly?

Upwards to 6000 pounds of honey all delivered via 5 gallon buckets

How much honey do you need to make a 5-gallon batch of mead?

You will need upwards to 12-15 pounds of honey for a 5 gallon batch.

Garth was inspired by Dan Conlon is a key figure in New England working with bees at Warm Colors Apiary.

Three guys and an endless supply of credit cards helped build what is today called Artisan Beverage Cooperative (ARTBEV) in Greenfield, Massachusetts. General Manager and co founder Garth Shandyfelt provides an overview on how ARTBEV grew plus;

working in a cooperative

getting capital to expand via a direct public offer of stock

what is mead

what is cyser

creating a sustainable model for growth

Started in 2010 making mead, ARTBEV's multi tiered business now produces a range of products to keep stock rolling out the door. Mead and Cyser, for instance, can take upwards to a year or longer to condition, whereas the Ginger Libation made by ARTBEV can be made in two weeks, much like beer.

What is Mead?

Fermented Water, Honey and Yeast or what Garth calls wine made with honey.

"It is a mead if you have more than 50% of your fermentable made with honey."

A Braggot is a beer made with honey and cider

What is Cyser or Cyzer (as ARTBEV calls it - go to 1 hour in on the podcast and find out why)

A cider made with some amount of cider during initial fermentation.

Some cider has honey added for sweetening, but may not be considered a cyser.

How much honey does ARTBEV use yearly?

Upwards to 6000 pounds of honey all delivered via 5 gallon buckets

How much honey do you need to make a 5-gallon batch of mead?

You will need upwards to 12-15 pounds of honey for a 5 gallon batch.

Garth was inspired by Dan Conlon is a key figure in New England working with bees at Warm Colors Apiary.

Cider presses have come in a number of different shapes and forms over the centuries. Listen to episode 78 with Oscar Busto and Mayador in Asturias. A Mayadar (usually a man) crushed apples with a long pole with a blunt end. It was hard laborious work.

The cider press itself might be huge and weigh a ton, such as the presses used at large cider mills where a pole the size of a tree would weigh done upon crushed apples that often would be held in a swath of straw.

Colonist in the New World used a flat stone that was grooved in a circle and fitted a basket. One end always had a spout for the apple juice to pour out.

The common way if you were lucky, was to have a basket press. Even today basket presses are used by both commercial and non commercial cidermakers.

Listen to episode 3 with Robert Colnes as he describes Building a Cider House and making a cloth and rack press.

Read about Worley Cider's blog on their new belt press and see their rack and cloth press. Their new belt press can process 1.5 tons of apples/hour versus the rack and cloth press the moved through 3 tons of apple per day. Yes presses do evolve.

The maker of the belt press now being used by Worley cider is from Kreuzmayr

Suffice to say, cider presses have evolved over the years, but a tried an true method even today is a basket press.

I have been wanting a press of my own for years now and this week's chat is on an auction and a bid that sent me home with an 1890's cider press from Clark Cutaway Harrow - aka Higganum Manufacturing Company in Connecticut.

But before I was tipped off of on this auction taking place I was looking at making my own. Take a look at the two videos that follow to see just some of the ingenuity that folks are using to make cider. I'm still thinking about using this video below and trying to make this "apple masher" and press.

I hope you enjoy this chat as much as I enjoyed recording it and that it inspires you to not only drink cider, but perhaps try your hand at making cider. And if not that, at least have a deeper appreciation of the inventors before our time who worked hard at building the perfect cider press. All the photos mentioned can be found via the shownotes for episode 86 on ciderchat.com

Cheers!

Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

Cider presses have come in a number of different shapes and forms over the centuries. Listen to episode 78 with Oscar Busto and Mayador in Asturias. A Mayadar (usually a man) crushed apples with a long pole with a blunt end. It was hard laborious work.

The cider press itself might be huge and weigh a ton, such as the presses used at large cider mills where a pole the size of a tree would weigh done upon crushed apples that often would be held in a swath of straw.

Colonist in the New World used a flat stone that was grooved in a circle and fitted a basket. One end always had a spout for the apple juice to pour out.

The common way if you were lucky, was to have a basket press. Even today basket presses are used by both commercial and non commercial cidermakers.

Listen to episode 3 with Robert Colnes as he describes Building a Cider House and making a cloth and rack press.

Read about Worley Cider's blog on their new belt press and see their rack and cloth press. Their new belt press can process 1.5 tons of apples/hour versus the rack and cloth press the moved through 3 tons of apple per day. Yes presses do evolve.

The maker of the belt press now being used by Worley cider is from Kreuzmayr

Suffice to say, cider presses have evolved over the years, but a tried an true method even today is a basket press.

I have been wanting a press of my own for years now and this week's chat is on an auction and a bid that sent me home with an 1890's cider press from Clark Cutaway Harrow - aka Higganum Manufacturing Company in Connecticut.

But before I was tipped off of on this auction taking place I was looking at making my own. Take a look at the two videos that follow to see just some of the ingenuity that folks are using to make cider. I'm still thinking about using this video below and trying to make this "apple masher" and press.

I hope you enjoy this chat as much as I enjoyed recording it and that it inspires you to not only drink cider, but perhaps try your hand at making cider. And if not that, at least have a deeper appreciation of the inventors before our time who worked hard at building the perfect cider press. All the photos mentioned can be found via the shownotes for episode 86 on ciderchat.com

Cheers!

Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

]]>Charles McGonegal has been teaches a workshop on Sensory Analysis for cider judges, makers, enthusiasts and at both CiderCon (the United States Association o Cider Makers annual conference) and GLINTCAP (Great Lakes International Cider and Perry Competition.

Charles calls this workshop The Element of Cider.

It provides a vocabulary check or what he considers the basics of cider from the sensory and the chemical perspectives.

He had 10 flights at the Chicago CiderCon - where he changed just one thing in each glass of cider. He is asking people to define the taste of the cider.

Enjoy this chat and if you like this chat and I expect you will!

Listen to the previous episode #83 with Charles as he discusses both his cidery, AEppelTreow in Wisconsin and making perry!

]]>30:42cleanof,perry,elements,pear,cider,stats,orchard,sidra,cidermaker,cidre,hardcider,aeppeltreow083: Charles McGonegal | AEppelTreow Winery & Distillery, WisconsinWed, 07 Jun 2017 07:00:00 +0000Enter the Giveaway for 2 tickets to Cider Circus August 26, 2017at Copper Mountain Ski Resort in Colorado http://cidercircus.com/ Enter by subscribing to eCiderNews and be automatically entered or become a Patron of Cider Chat and be entered automatically to all Cider Chat contests and giveaways. 2 winners are picked on July 1st!

Charles McGonegal is full time cider geek who also happens to have a day job as a petro chemist. He and his wife Melissa founded AEppelTreow Winery in Wisconsin in 2001. Why AEppelTreow? Charles says, "I wanted a name that was a little pretentious and not French"

Charles has a particular fondness for Perry and has what he calls "the country's (US) only Poire collection (meaning perry pear trees)."

He spent years getting permission from the a USDA to plant imported perry pears. "I have what are suppose to be the top three Breton and top three Norman perry pears in a test orchard."

In this chat we find out more about AEppelTreow (pronounce Apple True) and get a bushel of tips on making perry.

The main chat with Charles begins at 7:48 minutes.

The specific chat on Perry begins at 38:20 minutes, with a mini intro by the Talking Pomes. A transcript of this section of the chat on perry making will be transcribed and posted to the Cider Chat Patreon page. Become a patron today and help keep this chat thriving.

"Perry is its own thing. It is mostly like making cider. There are a couple of quirks."

Charles McGonegal is full time cider geek who also happens to have a day job as a petro chemist. He and his wife Melissa founded AEppelTreow Winery in Wisconsin in 2001. Why AEppelTreow? Charles says, "I wanted a name that was a little pretentious and not French"

Charles has a particular fondness for Perry and has what he calls "the country's (US) only Poire collection (meaning perry pear trees)."

He spent years getting permission from the a USDA to plant imported perry pears. "I have what are suppose to be the top three Breton and top three Norman perry pears in a test orchard."

In this chat we find out more about AEppelTreow (pronounce Apple True) and get a bushel of tips on making perry.

The main chat with Charles begins at 7:48 minutes.

The specific chat on Perry begins at 38:20 minutes, with a mini intro by the Talking Pomes. A transcript of this section of the chat on perry making will be transcribed and posted to the Cider Chat Patreon page. Become a patron today and help keep this chat thriving.

"Perry is its own thing. It is mostly like making cider. There are a couple of quirks."

]]>01:12:09cleanperry,apple,pear,cider,stats,orchard,sidra,cidermaker,cidre,hardcider,cidery,aeppeltreow082: Joe Getz | Kurant Cider, PennsylvaniaWed, 31 May 2017 07:00:00 +0000Kurant Cider is back on Cider Chat discussing the opening of a Tasting Room in the area of Philidelphia called Fishtown. Cider will be available to go in can and growlers at the 436 E. Girard Ave location.

The production facility will remain in Perkasie, PA

Kurant Cider is co owned by Joe Getz and Michael Meyers.

Joe is the head cidermaker at Kurant and the Vice President of the Pennsylvania Cider Guild, the commonwealth's organizing body for cider producers and apple growers in PA.

In this chat, Joe tells us about lessons learned over the past two years in regards to what is a cidery startup needs to pay attention to, news on the PA Guild work on having cider recognized as a "zone commodity" and where to find Kurant Cider this summer.

Kurant has moved around a bit finding a home from one brewery to another.

Kurant sources local juice and is able to make cider year-round.

Kurant Ciders, currently being offered on draft at many great bars in Philadelphia

]]>Kurant Cider is back on Cider Chat discussing the opening of a Tasting Room in the area of Philidelphia called Fishtown. Cider will be available to go in can and growlers at the 436 E. Girard Ave location.

The production facility will remain in Perkasie, PA

Kurant Cider is co owned by Joe Getz and Michael Meyers.

Joe is the head cidermaker at Kurant and the Vice President of the Pennsylvania Cider Guild, the commonwealth's organizing body for cider producers and apple growers in PA.

In this chat, Joe tells us about lessons learned over the past two years in regards to what is a cidery startup needs to pay attention to, news on the PA Guild work on having cider recognized as a "zone commodity" and where to find Kurant Cider this summer.

Kurant has moved around a bit finding a home from one brewery to another.

Kurant sources local juice and is able to make cider year-round.

Kurant Ciders, currently being offered on draft at many great bars in Philadelphia

]]>55:49cleanapple,cider,stats,orchard,grafting,sidra,cidermaker,cidre,hardcider,cidery,kurant081: Stephanie & Aaron Carson | Gypsy Circus Cider Co., TennesseeWed, 24 May 2017 07:00:00 +0000Gypsy Circus Cider Company founders and makers, Stephanie & Aaron Carson, are helping to put cider on the map in Tennessee. They have two facilities with one dedicated to barrel aging ciders and the main production site which is also the location for their Gypsy Circus Taproom.

The cidery opened for business in April of 2016 and has produced over 16 ciders each with whimsical names that connect to the backdrop of their gypsy lifestyle (the couple like to travel) and to the circus life.

Names like;

Whilring Deverish - a coffee cider make with Nashville based Frothy Monkey coffee took home a gold from GLINTCAP in 2017

The Carson's pay attention to detail not only with their ciders, but also their branding. Take a look at a can of their dry cider Raindancer and listen to Aaron talk about the hidden graphics that they put on the label.

Part of the couple's success is that they are keenly aware of how the beverage market works. Aaron Carson is the author of East Tennessee Beer, the executive director for Superfly Fabulous Events, founder of Tri-Cities Craft Beer Week and Tennessee Championship of Beers. Aaron co-founded the Brewly Noted Beer Trail and started the Tri-Cities Pro Brewers Guild.

]]>Gypsy Circus Cider Company founders and makers, Stephanie & Aaron Carson, are helping to put cider on the map in Tennessee. They have two facilities with one dedicated to barrel aging ciders and the main production site which is also the location for their Gypsy Circus Taproom.

The cidery opened for business in April of 2016 and has produced over 16 ciders each with whimsical names that connect to the backdrop of their gypsy lifestyle (the couple like to travel) and to the circus life.

Names like;

Whilring Deverish - a coffee cider make with Nashville based Frothy Monkey coffee took home a gold from GLINTCAP in 2017

The Carson's pay attention to detail not only with their ciders, but also their branding. Take a look at a can of their dry cider Raindancer and listen to Aaron talk about the hidden graphics that they put on the label.

Part of the couple's success is that they are keenly aware of how the beverage market works. Aaron Carson is the author of East Tennessee Beer, the executive director for Superfly Fabulous Events, founder of Tri-Cities Craft Beer Week and Tennessee Championship of Beers. Aaron co-founded the Brewly Noted Beer Trail and started the Tri-Cities Pro Brewers Guild.

]]>41:40cleanapple,gypsy,circus,cider,stats,orchard,grafting,sidra,cidermaker,cidre,hardcider,cidery080: Teddy Weber | Tin Hat Cider, VermontWed, 17 May 2017 07:00:00 +0000Tin Hat cidermaker Teddy Weber is stewarding a 25 year old orchard in Waitsfield Vermont. This musician by trade got his taste for cider in the UK during his music gigs while there. He teamed up with Sue and Gib Geiger who own the orchard that Teddy has been stewarding and where this chat takes place.

In this chat, Teddy and I walkabout in the orchard in Waitsfield and discuss the beginnings of Tin Hat, apple varieties, working with culinary apples for cider and culinary pears, cultured yeast vs wild yeast. His enthusiasm for apples is contagious.

Apples in this Chat

Northwestern Greening

Kerr Crabapple

Atlas

Barry Red

Honey Gold

Scott Winter

Golden Russet

Dolgo Crab

Lodi

Yellow Transparent

Red Astrican

Duchess of Oldenberg

Northern Spy

Pears

Nava

Luscious

Cidermaking techniques used

cyro-extraction - getting the juice directly from a frozen apple

cyroconcentration - the apple is pressed and then you freeze the juice

]]>Tin Hat cidermaker Teddy Weber is stewarding a 25 year old orchard in Waitsfield Vermont. This musician by trade got his taste for cider in the UK during his music gigs while there. He teamed up with Sue and Gib Geiger who own the orchard that Teddy has been stewarding and where this chat takes place.

In this chat, Teddy and I walkabout in the orchard in Waitsfield and discuss the beginnings of Tin Hat, apple varieties, working with culinary apples for cider and culinary pears, cultured yeast vs wild yeast. His enthusiasm for apples is contagious.

Apples in this Chat

Northwestern Greening

Kerr Crabapple

Atlas

Barry Red

Honey Gold

Scott Winter

Golden Russet

Dolgo Crab

Lodi

Yellow Transparent

Red Astrican

Duchess of Oldenberg

Northern Spy

Pears

Nava

Luscious

Cidermaking techniques used

cyro-extraction - getting the juice directly from a frozen apple

cyroconcentration - the apple is pressed and then you freeze the juice

]]>59:14cleandata,apple,hat,tin,cider,stats,orchard,grafting,sidra,cidermaker,cidre,hardcider,cidery079: Dan Young | Tandem Ciders, MichiganWed, 10 May 2017 07:00:00 +0000Tandem Ciders is the result of two hearts coming together in one spot of Ciderville (the east coast) and finding their way to Michigan. In the late 1990's Dan Young who was the co-owner and brewer at The People's Pint in Greenfield was full on with the craft beer scene. It was at The Pint where he met his future wife Nikki Rothwell while she was working towards her Ph.D. at the University of Massachusetts. With Nikki's roots in Michigan(she now works at Michigan State University's Extension specializing in Agriculture and Fruits) a trip to the UK during the courtship and the abundance of Michigan apples it was only a matter of time before Dan set his sights on cider.

Tandem Ciders buys most of their juice for their cider making locally, but they also press apples using an Oesco rack and cloth press.

]]>Tandem Ciders is the result of two hearts coming together in one spot of Ciderville (the east coast) and finding their way to Michigan. In the late 1990's Dan Young who was the co-owner and brewer at The People's Pint in Greenfield was full on with the craft beer scene. It was at The Pint where he met his future wife Nikki Rothwell while she was working towards her Ph.D. at the University of Massachusetts. With Nikki's roots in Michigan(she now works at Michigan State University's Extension specializing in Agriculture and Fruits) a trip to the UK during the courtship and the abundance of Michigan apples it was only a matter of time before Dan set his sights on cider.

Tandem Ciders buys most of their juice for their cider making locally, but they also press apples using an Oesco rack and cloth press.

]]>01:05:19cleandata,apple,cider,stats,tandem,orchard,grafting,sidra,cidermaker,cidre,hardcider,cidery078: Oscar Garcia Busto | Mayador, AsturiasWed, 03 May 2017 07:00:00 +0000The Mayador cider brand came about from a lot hard work and ingenuity. Manuel Busto Amandi born in 1906 founded his cider business originally as M.Busto in 1939. Between that time and 1966, Manuel's ingenuity kept the business growing. He had a number of innovation that were ground breaking for the cider industry.

From the Mayador History Book:

- He was the first to engrave the brand (M. BUSTO - 1959, certified by the Patent and Trademark Office in June 1946) on his cider bottles, produced in the old glass factory in Gijón. He was forty years ahead of a measure that would eventually become compulsory in the sector.

-He also promoted using 10-bottle boxes, while all other presses preferred the customary 12-bottle box; and he was a pioneer in trading cider vinegar in Spain, which up to then had only been of

domestic use.

-He was also the first to produce sterile apple juice in 1971.

But that is not all: he invented a machine to pour cider and registered it on December 4, 1964, under Patent No. 280.757.

In the early sixties the climate for cider was waning with new trendy drinks taking the stage, so he began to marketed Sparkling Cider. In 1966, his nephew Raúl García Busto, launched El Mayador as the new label.

Cider Vocabulary:

Mayar - crushing apples

Mayar season - time for crushing apples

Mayador - the person who crushes apples with a long wooden paddle

Today Mayador exports to 65 countries around the world, including the US, Japan, the UK and South America. In the US, Mayador is imported by Wine Seller LTD.

]]>The Mayador cider brand came about from a lot hard work and ingenuity. Manuel Busto Amandi born in 1906 founded his cider business originally as M.Busto in 1939. Between that time and 1966, Manuel's ingenuity kept the business growing. He had a number of innovation that were ground breaking for the cider industry.

From the Mayador History Book:

- He was the first to engrave the brand (M. BUSTO - 1959, certified by the Patent and Trademark Office in June 1946) on his cider bottles, produced in the old glass factory in Gijón. He was forty years ahead of a measure that would eventually become compulsory in the sector.

-He also promoted using 10-bottle boxes, while all other presses preferred the customary 12-bottle box; and he was a pioneer in trading cider vinegar in Spain, which up to then had only been of

domestic use.

-He was also the first to produce sterile apple juice in 1971.

But that is not all: he invented a machine to pour cider and registered it on December 4, 1964, under Patent No. 280.757.

In the early sixties the climate for cider was waning with new trendy drinks taking the stage, so he began to marketed Sparkling Cider. In 1966, his nephew Raúl García Busto, launched El Mayador as the new label.

Cider Vocabulary:

Mayar - crushing apples

Mayar season - time for crushing apples

Mayador - the person who crushes apples with a long wooden paddle

Today Mayador exports to 65 countries around the world, including the US, Japan, the UK and South America. In the US, Mayador is imported by Wine Seller LTD.

]]>42:57cleandata,apple,cider,stats,orchard,grafting,sidra,cidermaker,cidre,hardcider,cidery,mayador077: US Cider Trends 2017 | Nielsen Data of Cider MarketWed, 26 Apr 2017 07:00:00 +0000The US cider market share in 2017 is growing. This episode on Cider Trends in the US and abroad is a replay of a webinar from April 5, 2017 presented by Danny Brager and Matthew Crompton of the Nielsen Company. The webinar was originally aired by the United States Association of Cider Makers (USACM) for their members. The USACM and Nielsen graciously provided Cider Chat with the main recording so that this critical cider trend data could be shared even more broadly.

Danny is the Senior Vice=President, Beverage Alcohol Practice. Matthew is the Associate Client Director at Nielsen. Together they speak during this 53 minute presentation in conjunction with a visual aide that I recommend you download the pdf file below as it follows along seamlessly with the presentation and provides excellent visuals of Danny and Matthews overview.

Click on photo to view the slides the data charts and visual aides that are referred to throughout this presentation.

What is covered in the podcast episode?

What does Nielsen do?

How is Beverage Alcohol performing?

How is Cider performing in the market?

What is driving the growth of Cider?

Who is the Cider Consumer and what are they saying?

How is Cider performing elsewhere?

Help Nielsen and the USACM get more data on Cider Trends

Provide UPC/label information around the following.

Nielsen information is used and referenced widely in the industry - not just suppliers, but also by retailers, distributors, media (trade and consumer), industry associations, investment firms, etc. Nielsen wants to ensure that their reported data is accurate, and complete, inclusive of all Cider products in their reporting when it passes a store scanner.

How to help?

If you are selling through retail, you can help Nielsen tell YOUR brands and the HARD CIDER story by ensuring that they have your products coded on their data base.

STEP 1: Nielsen first needs your UPC list so they can check to see whether they already have them coded. If they do, then no further action is required.

STEP 2: If not, Nielsen will get back to you, and for those products not already coded on their databases.

They need: your products' labels, usually accomplished by simply having you send digital copies of them (clear PDF images of the back and front labels on the bottle and/or can, as well as package flat (e.g. 4 pack, 6 pack, 12 packs, etc).

Everything you send is confidential, and not shared with anyone other than Nielsen associates to ensure proper coding.

]]>The US cider market share in 2017 is growing. This episode on Cider Trends in the US and abroad is a replay of a webinar from April 5, 2017 presented by Danny Brager and Matthew Crompton of the Nielsen Company. The webinar was originally aired by the United States Association of Cider Makers (USACM) for their members. The USACM and Nielsen graciously provided Cider Chat with the main recording so that this critical cider trend data could be shared even more broadly.

Danny is the Senior Vice=President, Beverage Alcohol Practice. Matthew is the Associate Client Director at Nielsen. Together they speak during this 53 minute presentation in conjunction with a visual aide that I recommend you download the pdf file below as it follows along seamlessly with the presentation and provides excellent visuals of Danny and Matthews overview.

Click on photo to view the slides the data charts and visual aides that are referred to throughout this presentation.

What is covered in the podcast episode?

What does Nielsen do?

How is Beverage Alcohol performing?

How is Cider performing in the market?

What is driving the growth of Cider?

Who is the Cider Consumer and what are they saying?

How is Cider performing elsewhere?

Help Nielsen and the USACM get more data on Cider Trends

Provide UPC/label information around the following.

Nielsen information is used and referenced widely in the industry - not just suppliers, but also by retailers, distributors, media (trade and consumer), industry associations, investment firms, etc. Nielsen wants to ensure that their reported data is accurate, and complete, inclusive of all Cider products in their reporting when it passes a store scanner.

How to help?

If you are selling through retail, you can help Nielsen tell YOUR brands and the HARD CIDER story by ensuring that they have your products coded on their data base.

STEP 1: Nielsen first needs your UPC list so they can check to see whether they already have them coded. If they do, then no further action is required.

STEP 2: If not, Nielsen will get back to you, and for those products not already coded on their databases.

They need: your products' labels, usually accomplished by simply having you send digital copies of them (clear PDF images of the back and front labels on the bottle and/or can, as well as package flat (e.g. 4 pack, 6 pack, 12 packs, etc).

Everything you send is confidential, and not shared with anyone other than Nielsen associates to ensure proper coding.

]]>01:10:47cleandata,apple,cider,stats,nielsen,orchard,grafting,sidra,cidermaker,cidre,hardcider,cidery076: Lou and Sue Chadwick | Grafting at Second Chance Farm, MAWed, 19 Apr 2017 07:00:00 +0000Lou and Sue Chadwick of Second Chance Farm in Greenfield Massachusetts are what I consider the "Apple Pied Pipers". For nearly as long as CiderDays (the oldest cider event in the US) has been running I have seen the Chadwicks touting the bounty of apple varieties. This means they have dozen of fresh picked apples on a long table, that they set up outside no less in early November and welcome everyone to stop by to take a look and try a taste of a Razor Russet, Baldwin or Arkansas Black. If you get a chance to attend CiderDays make sure you say hi to this lovely couple.

In this week's chat I recorded a walkabout with the Chadwick's at their Second Chance farm where for the past 12 years they have been nursing small apple varieties and grafting an assortment of rare cider apples ( at least rare right now in 2017 for the US).

The Chadwicks have been orchardists long before Second Chance Farm. Sue's grandfather has a farm with apple trees in Buckland Massachusetts that they still advise and help the current owners.

Before the walk in the orchard I delve into the winemaking technique known as Bâtonnage.

Bâtonnage defined is simply stirring the lees periodically. This technique can be used in cidermaking and is done after the initial vigorous fermentation is complete.

The lees is brown slurry that settles to the bottom of carboy, stainless steel tanks or barrels. It is comprised of dead yeast cells and heavy particles that were initially floating in the solution.

There are two different types of lees

Gross Lees - the first drop of heavy precipitants that float to the bottom.

Fine Lees - the slurry that can form on the bottom of your carboy after the first racking.

If you leave the lees on the bottom of your cidermaking vessels there is a risk of the lees consuming all the oxygen and causing hydrogen sulfide to form as the cider goes through the process of reduction. (Yes, lees consumes oxygen). The result can leave an off smell such as rotten eggs.

]]>Lou and Sue Chadwick of Second Chance Farm in Greenfield Massachusetts are what I consider the "Apple Pied Pipers". For nearly as long as CiderDays (the oldest cider event in the US) has been running I have seen the Chadwicks touting the bounty of apple varieties. This means they have dozen of fresh picked apples on a long table, that they set up outside no less in early November and welcome everyone to stop by to take a look and try a taste of a Razor Russet, Baldwin or Arkansas Black. If you get a chance to attend CiderDays make sure you say hi to this lovely couple.

In this week's chat I recorded a walkabout with the Chadwick's at their Second Chance farm where for the past 12 years they have been nursing small apple varieties and grafting an assortment of rare cider apples ( at least rare right now in 2017 for the US).

The Chadwicks have been orchardists long before Second Chance Farm. Sue's grandfather has a farm with apple trees in Buckland Massachusetts that they still advise and help the current owners.

Before the walk in the orchard I delve into the winemaking technique known as Bâtonnage.

Bâtonnage defined is simply stirring the lees periodically. This technique can be used in cidermaking and is done after the initial vigorous fermentation is complete.

The lees is brown slurry that settles to the bottom of carboy, stainless steel tanks or barrels. It is comprised of dead yeast cells and heavy particles that were initially floating in the solution.

There are two different types of lees

Gross Lees - the first drop of heavy precipitants that float to the bottom.

Fine Lees - the slurry that can form on the bottom of your carboy after the first racking.

If you leave the lees on the bottom of your cidermaking vessels there is a risk of the lees consuming all the oxygen and causing hydrogen sulfide to form as the cider goes through the process of reduction. (Yes, lees consumes oxygen). The result can leave an off smell such as rotten eggs.

]]>52:22cleanapple,cider,scion,orchard,grafting,sidra,cidermaker,cidre,hardcider,cidery,ciderbar,batonnage075: Alan Shapiro | Cider Summit, USAWed, 12 Apr 2017 07:00:00 +0000Alan Shapiro wasn't looking to get involved in cider, being a craft beer enthusiast, one sip at the right time changed his mind and he isn’t looking back. He is founder of the widely popular Cider Summits that takes place currently in 4 major US cities (with a 5th city expected to come on board soon). His roots in libations began taking stock while working as one of the first sales representative for Pete’s Brewing Company ( does Pete's Wicked Ale sound familar?) which helped him cultivate a relationship with Mark Browner, whom he credits with planting the seed for today's Cider Summits.

In 2003 he founded SBS Imports and secured the rights to import Aspall Cyder of Suffolk, England . He says after a visit to this legendary cidery in Suffolk, “I had what I call a ‘Wow Moment’ when I realized that cider has more to offer than what I had expected.

In 2012 Artisanal Imports of Austin acquired SBS Imports. The first Summit had already taken place two years earlier in 2010. From the start that first Summit was a hit. Alan says he scrambled to get 40 cider products and wasn’t sure what to exactly to expect for crowd size, but when nearly 500 people showed up, it was an obvious success. Since, the locations where this cider festival takes place has expanded to locations in Portland, Chicago and San Francisco.

This chat covers the beginnings of Alan's journey to founding Cider Summit, what to expect at the Summit and his take on the current cider market.

What to expect at a Cider Summit

Souvenair glass for 4 ounce pours

Tasting Tokens

Usually 100-150 ciders available from 50 cider companies more or less

There is a guide that is published a few days before

How to attend a Cider Summit? Have a strategy

Download the Summit guide that is published a few days before the event.

Each festival has a local/regional focus.

Go for local ciders. Or specific styles, such as Asturias ciders or French, fruit ciders, hopped ciders.

Additional tokens are available for $2/token

There is also a VIP ticket too, where attendees can have conversations with the cidermakers attending.

]]>Alan Shapiro wasn't looking to get involved in cider, being a craft beer enthusiast, one sip at the right time changed his mind and he isn’t looking back. He is founder of the widely popular Cider Summits that takes place currently in 4 major US cities (with a 5th city expected to come on board soon). His roots in libations began taking stock while working as one of the first sales representative for Pete’s Brewing Company ( does Pete's Wicked Ale sound familar?) which helped him cultivate a relationship with Mark Browner, whom he credits with planting the seed for today's Cider Summits.

In 2003 he founded SBS Imports and secured the rights to import Aspall Cyder of Suffolk, England . He says after a visit to this legendary cidery in Suffolk, “I had what I call a ‘Wow Moment’ when I realized that cider has more to offer than what I had expected.

In 2012 Artisanal Imports of Austin acquired SBS Imports. The first Summit had already taken place two years earlier in 2010. From the start that first Summit was a hit. Alan says he scrambled to get 40 cider products and wasn’t sure what to exactly to expect for crowd size, but when nearly 500 people showed up, it was an obvious success. Since, the locations where this cider festival takes place has expanded to locations in Portland, Chicago and San Francisco.

This chat covers the beginnings of Alan's journey to founding Cider Summit, what to expect at the Summit and his take on the current cider market.

What to expect at a Cider Summit

Souvenair glass for 4 ounce pours

Tasting Tokens

Usually 100-150 ciders available from 50 cider companies more or less

There is a guide that is published a few days before

How to attend a Cider Summit? Have a strategy

Download the Summit guide that is published a few days before the event.

Each festival has a local/regional focus.

Go for local ciders. Or specific styles, such as Asturias ciders or French, fruit ciders, hopped ciders.

Additional tokens are available for $2/token

There is also a VIP ticket too, where attendees can have conversations with the cidermakers attending.

]]>01:00:27cleanapple,foodie,summit,cider,orchard,sidra,cidermaker,cidre,hardcider,cidery,ciderbar074: Nicole and Rafe Ward | Forgotten Ciders, MichiganWed, 05 Apr 2017 07:00:00 +0000Nicole and Rafe Ward of Forgotten Ciders are celebrating 3 years of cidermaking this April of 2017. This Michigan cidery has over 1000 variety of apples growing on 16 acres, many of which are cider varieties and red fleshed to boot!

Rafe's Grandfather Douglas Eastman and Uncle John Eastman started planting apples trees 30 years ago to what would one day become Eastman Antique Apples. Eight years ago Rafe, his parents and brother bought the apple orchard. After getting involved in the family's orchard, Rafe Ward began making cider in their basement and then realized that the fruit could be transformed in to liquid gold.

Rafe says, "It was a happy day when I realized I own an orchard and I could make alcohol out of them apples."

Nicole mentions, "It was good fortune that the family didn't pull up the apple trees thinking that because they didn't taste good they weren't worth growing."

Forgotten Ciders are made out of a 100% fresh pressed apple juice. Aside from adding yeast, there is no back sweetening or sugar added up front. The brilliant shades of red that are visible in their bottles of Mad Russian, Hot N Cider and others is derived straight from the apple varieties that they are using.

Ah Ha Moments for the Wards

1. Licensing

2. Making the cider - but they "Let the apples do the work"

Cidery Overview

16 acres with over 1000 varieties

They pick the apples themselves with some help

Use stainless steel tanks and ICBs (plastic containers)

Press using an 18 inch rack and cloth press.

They press throughout the season, with the season going through mid November.

Ciders Mentioned in this chat all in 750 ml bottles except for the Hopped Cider

1.Mad Russian - 6.9% early season cider Flagship cider

Deep cranberry color, using red flesh apples

Giant Russian Crab apples

Taste, aggressively dry and tart up front and then mellows and sweetens as you drink it.

2. Private Stash - 6.9% has over 150 varieties blended to make this cider.

3. Hot N Cider 6.9% made with a base cider and local peppers. A very smooth easy drinking cider, with just the right amount of hot to make your palate ask for more cider. Pairs perfectly with cheese plate.

4. Rusty Red made with Russet apples that Nicole describes having a skin much akin to potato or pear as opposed to being shiny and glossy like a Red Delicious apple. They blend their Russets with some of their "Red Flesh" apples.

5. Hopped Cider - 6.9% base cider with dry hops. Well balanced citrus notes of the hops with a very tasty cider base.

Find Forgotten Ciders

Visit the Forgotten Ciders Tasting Room opening this year on April 29th!

]]>Nicole and Rafe Ward of Forgotten Ciders are celebrating 3 years of cidermaking this April of 2017. This Michigan cidery has over 1000 variety of apples growing on 16 acres, many of which are cider varieties and red fleshed to boot!

Rafe's Grandfather Douglas Eastman and Uncle John Eastman started planting apples trees 30 years ago to what would one day become Eastman Antique Apples. Eight years ago Rafe, his parents and brother bought the apple orchard. After getting involved in the family's orchard, Rafe Ward began making cider in their basement and then realized that the fruit could be transformed in to liquid gold.

Rafe says, "It was a happy day when I realized I own an orchard and I could make alcohol out of them apples."

Nicole mentions, "It was good fortune that the family didn't pull up the apple trees thinking that because they didn't taste good they weren't worth growing."

Forgotten Ciders are made out of a 100% fresh pressed apple juice. Aside from adding yeast, there is no back sweetening or sugar added up front. The brilliant shades of red that are visible in their bottles of Mad Russian, Hot N Cider and others is derived straight from the apple varieties that they are using.

Ah Ha Moments for the Wards

1. Licensing

2. Making the cider - but they "Let the apples do the work"

Cidery Overview

16 acres with over 1000 varieties

They pick the apples themselves with some help

Use stainless steel tanks and ICBs (plastic containers)

Press using an 18 inch rack and cloth press.

They press throughout the season, with the season going through mid November.

Ciders Mentioned in this chat all in 750 ml bottles except for the Hopped Cider

1.Mad Russian - 6.9% early season cider Flagship cider

Deep cranberry color, using red flesh apples

Giant Russian Crab apples

Taste, aggressively dry and tart up front and then mellows and sweetens as you drink it.

2. Private Stash - 6.9% has over 150 varieties blended to make this cider.

3. Hot N Cider 6.9% made with a base cider and local peppers. A very smooth easy drinking cider, with just the right amount of hot to make your palate ask for more cider. Pairs perfectly with cheese plate.

4. Rusty Red made with Russet apples that Nicole describes having a skin much akin to potato or pear as opposed to being shiny and glossy like a Red Delicious apple. They blend their Russets with some of their "Red Flesh" apples.

5. Hopped Cider - 6.9% base cider with dry hops. Well balanced citrus notes of the hops with a very tasty cider base.

Find Forgotten Ciders

Visit the Forgotten Ciders Tasting Room opening this year on April 29th!

]]>58:13cleanapple,foodie,yeast,forgotten,cider,orchard,whisper,sidra,ciders,cidermaker,cidre,hardcider,cidery,ciderbar073: Shea A.J. Comfort | The Yeast WhisperWed, 29 Mar 2017 07:00:00 +0000Shea Comfort began dabbling in home brewing in 1996. This History of Art and Philosophy major didn’t choose to become a Yeast Whisper. Some names can’t be chosen, they just come along.

Having read extensively the books of the day he is, suffice to say, a self taught technical yeast expert. “You realize you have to get some type of competency in science…basic formulas, concepts, ideas and just get use to it [the language of science].”

But, “You can be really good with science and the numbers and still make average wine.”

In 2011, Shea began focusing on cider. “You need tools to do the job.”

Shea began with trials with yeast, oaks, tannins.

Around 7-8 years ago (2010) after stepping away from a winery startup, Shea was looking for a job. It was during this time, that friends began calling him a “Yeast Whisper”. The name stuck and it was then that he began working with Lallemand, a manufacturer of yeast.

“If you want to get competent on this and learn more and go deeper about this you have to have an understanding of the science.”

What is a glaring problem for cider makers?

When makers say, “We are a cider, we are not beer, we are not wine we are a cider. Look at cider as wine.”

All the wine making approaches of winemaking makes perfect sense for cider.

Shea says to make sure to understand acidity, balance and structure, skin fractions, perfumes, and mineralogy. Know how to blend.

Quotes to ponder from Shea:

“Understand that you can get amazing complexity even if the cider is dry."

“Cider is a wine made with apples.”

“Technically Perry is a Pear Cider”

Is there a difference between liquid yeast and dry yeast?

- No

If done well, there should be no difference between a liquid or dry cultured yeast.

Shea’s baseline recommendation for a good cider yeast.

- Any champagne yeast such as a DV10, EC1118

- Ask, “What white wine yeast would re-enforce apples?”

Lalvin DV10 - again has neutral sensory impact. It stays true to your original fruit

Lalvin EC118 (Prise de Mousee) neutral esters

Produces a lot of SO2 (up to 30 ppm) and can inhibit malolactic fermentation

]]>Shea Comfort began dabbling in home brewing in 1996. This History of Art and Philosophy major didn’t choose to become a Yeast Whisper. Some names can’t be chosen, they just come along.

Having read extensively the books of the day he is, suffice to say, a self taught technical yeast expert. “You realize you have to get some type of competency in science…basic formulas, concepts, ideas and just get use to it [the language of science].”

But, “You can be really good with science and the numbers and still make average wine.”

In 2011, Shea began focusing on cider. “You need tools to do the job.”

Shea began with trials with yeast, oaks, tannins.

Around 7-8 years ago (2010) after stepping away from a winery startup, Shea was looking for a job. It was during this time, that friends began calling him a “Yeast Whisper”. The name stuck and it was then that he began working with Lallemand, a manufacturer of yeast.

“If you want to get competent on this and learn more and go deeper about this you have to have an understanding of the science.”

What is a glaring problem for cider makers?

When makers say, “We are a cider, we are not beer, we are not wine we are a cider. Look at cider as wine.”

All the wine making approaches of winemaking makes perfect sense for cider.

Shea says to make sure to understand acidity, balance and structure, skin fractions, perfumes, and mineralogy. Know how to blend.

Quotes to ponder from Shea:

“Understand that you can get amazing complexity even if the cider is dry."

“Cider is a wine made with apples.”

“Technically Perry is a Pear Cider”

Is there a difference between liquid yeast and dry yeast?

- No

If done well, there should be no difference between a liquid or dry cultured yeast.

Shea’s baseline recommendation for a good cider yeast.

- Any champagne yeast such as a DV10, EC1118

- Ask, “What white wine yeast would re-enforce apples?”

Lalvin DV10 - again has neutral sensory impact. It stays true to your original fruit

Lalvin EC118 (Prise de Mousee) neutral esters

Produces a lot of SO2 (up to 30 ppm) and can inhibit malolactic fermentation

]]>56:20cleanapple,foodie,yeast,identification,cider,orchard,whisper,sidra,cidermaker,cidre,hardcider,cidery,ciderbar072: Lost Apples of the Quabbin | MassachusettsWed, 15 Mar 2017 07:00:00 +0000Find the show notes and photos at this link

Lost Apples of the Quabbin is a presentation by Al Sax and Matt Kaminsky documenting their 2016 research and quest for mapping out the apple trees in this historical reservoir region.

The Quabbin Reservoir was created to supply water to eastern Massachusetts. This construction required moving out the residents and unincorporating 4 towns Dana, Prescott, Enfiled, and Greenwich. Needless to say, this was an extreme hardship for the residents as people, homes and the entire landscape was changed to create the massive reservoir.

How big is the Quabbin Reservoir?

unlike what I said in the podcast (10,000 acres) it is 120,000 acres

Al and Matt are looking for unknown apple varieties that might still be left on the hillsides and mountain tops that were left untouched so many years later.

Al and Matt's main research tools"

Binoculars

Tick gators, as ticks carry an auto immune ideas call Lyme

An apple picker, which is a long pole with a cup at the end used to reach for fruit high up on the tree.

Lost Apples of the Quabbin is a presentation by Al Sax and Matt Kaminsky documenting their 2016 research and quest for mapping out the apple trees in this historical reservoir region.

The Quabbin Reservoir was created to supply water to eastern Massachusetts. This construction required moving out the residents and unincorporating 4 towns Dana, Prescott, Enfiled, and Greenwich. Needless to say, this was an extreme hardship for the residents as people, homes and the entire landscape was changed to create the massive reservoir.

How big is the Quabbin Reservoir?

unlike what I said in the podcast (10,000 acres) it is 120,000 acres

Al and Matt are looking for unknown apple varieties that might still be left on the hillsides and mountain tops that were left untouched so many years later.

Al and Matt's main research tools"

Binoculars

Tick gators, as ticks carry an auto immune ideas call Lyme

An apple picker, which is a long pole with a cup at the end used to reach for fruit high up on the tree.

]]>54:21cleanapple,foodie,yeast,identification,cider,orchard,sidra,cidermaker,cidre,hardcider,cidery,quabbin,ciderbar071: Jeppe Gents | Fejø Cider, DenmarkWed, 08 Mar 2017 08:00:00 +0000Jeppe Gents opened Fejø Cider in 1999. He calls himself a "cider farmer" having founded his cidery on an island 200 kilometers south of Copenhagen. You can take a 15-minute ride on a ferry to the island and visit this celebrated cidery.

Fejø is an orchard based cidery with 18 hectares or approximately 44 acres of bitter, bittersweet, culinary apples. With nearly 20 years of cidermaking knowledge Fejø cidery is established well enough that it is now Jeppe's full time work.

The cidery has won numerous awards and is currently exporting 60% of its products to such markets as Sweden, Germany, and now the US via the Shelton Brothers Importers.

The first two pallets of cider were shipped to the Shelton Brothers in November 2016. They were ordered for Claus Meyer, the Danish gastro-entrepreneur. Meyer opened the Agern restaurant plus The Great Northern Food Hall in New York Grand Central Terminal. The Agern restaurant has got its first Michelin star now only one year after its opening, and the Food Hall has 3500 daily customers.

Currently, Fejø Cider is producing 30,000 bottles of cider per year. Only cider apples grown at the orchard are used. Jeppe uses only the natural yeast and does not chaptalize his ciders. Expect a bottle conditioned cider with soft delicate bubbles that waft up from the bottom of the glass with a rich apple aroma.

The apples are collected by hand, stored for two weeks and they use a blend of

30% bitter

30% bittersweet

30% sweet

10% acid

He attributes the low nutrient juice from his apples to providing a slow fermentation and offering the sweet profile of his ciders.

Interested in an Apprenticeship atFejø Cider?

Contact Jeppe below as he takes apprentices from the 1st of September to the 1 of December every year.

]]>Jeppe Gents opened Fejø Cider in 1999. He calls himself a "cider farmer" having founded his cidery on an island 200 kilometers south of Copenhagen. You can take a 15-minute ride on a ferry to the island and visit this celebrated cidery.

Fejø is an orchard based cidery with 18 hectares or approximately 44 acres of bitter, bittersweet, culinary apples. With nearly 20 years of cidermaking knowledge Fejø cidery is established well enough that it is now Jeppe's full time work.

The cidery has won numerous awards and is currently exporting 60% of its products to such markets as Sweden, Germany, and now the US via the Shelton Brothers Importers.

The first two pallets of cider were shipped to the Shelton Brothers in November 2016. They were ordered for Claus Meyer, the Danish gastro-entrepreneur. Meyer opened the Agern restaurant plus The Great Northern Food Hall in New York Grand Central Terminal. The Agern restaurant has got its first Michelin star now only one year after its opening, and the Food Hall has 3500 daily customers.

Currently, Fejø Cider is producing 30,000 bottles of cider per year. Only cider apples grown at the orchard are used. Jeppe uses only the natural yeast and does not chaptalize his ciders. Expect a bottle conditioned cider with soft delicate bubbles that waft up from the bottom of the glass with a rich apple aroma.

The apples are collected by hand, stored for two weeks and they use a blend of

30% bitter

30% bittersweet

30% sweet

10% acid

He attributes the low nutrient juice from his apples to providing a slow fermentation and offering the sweet profile of his ciders.

Interested in an Apprenticeship at Fejø Cider?

Contact Jeppe below as he takes apprentices from the 1st of September to the 1 of December every year.

]]>57:15cleanapple,foodie,yeast,cider,orchard,enthusiasts,sidra,cidermaker,cidre,hardcider,cidery,ciderbar,fej070: Mattie Beason | Black Twig Cider House, North CarolinaWed, 01 Mar 2017 08:00:00 +0000Mattie Beason’s passion for cider led him to open Black Twig Cider House in 2016. This new cider bar is located in Durham, North Carolina right across the street from Duke University.

A good location is a key factor as you need the foot traffic to help build the draw that you need to be successful. Mattie should know, as he had just finished presenting Why you should open a cider bar and not a cidery at CiderCon 2017 in Chicago.

In this chat we discuss the offerings at Black Twig Cider House, a txotx (pronounced “Chotch”) which is a pour of Sidra from a barrel and some fine tips for anyone considering opening their own cider bar.

From Spanish ciders to all cider traditions - Mattie found it was the right choice to open a cider bar and not cidery.

Black Twig is 2400 square feet and has seating for up 90 people. Make sure to look at the event page on their website as there are lots of ongoing educational and fun events taking place every month. Or consider reserving this venue for your own special party as there is nothing more fun than enjoying some Sidra poured directly from the barrel.

What to expect at Black Twig?

6 taps for cider, 3 taps for beer, along with a grand selection of bottles from France, Spain, and Britain.

What is one of the biggest considerations in running a cider bar?

“Not alienating potential cider drinkers.”

or as Mattie says, “Don’t fail your market. If some people prefer a sweet cider from concentrate, have one on hand.

If I can’t get you there, and that is what you want to be drinking?

Then I have failed you.”

As such even a mini chat with Mattie not only leave you feeling successful, but ready to try your next cider or two.

]]>Mattie Beason’s passion for cider led him to open Black Twig Cider House in 2016. This new cider bar is located in Durham, North Carolina right across the street from Duke University.

A good location is a key factor as you need the foot traffic to help build the draw that you need to be successful. Mattie should know, as he had just finished presenting Why you should open a cider bar and not a cidery at CiderCon 2017 in Chicago.

In this chat we discuss the offerings at Black Twig Cider House, a txotx (pronounced “Chotch”) which is a pour of Sidra from a barrel and some fine tips for anyone considering opening their own cider bar.

From Spanish ciders to all cider traditions - Mattie found it was the right choice to open a cider bar and not cidery.

Black Twig is 2400 square feet and has seating for up 90 people. Make sure to look at the event page on their website as there are lots of ongoing educational and fun events taking place every month. Or consider reserving this venue for your own special party as there is nothing more fun than enjoying some Sidra poured directly from the barrel.

What to expect at Black Twig?

6 taps for cider, 3 taps for beer, along with a grand selection of bottles from France, Spain, and Britain.

What is one of the biggest considerations in running a cider bar?

“Not alienating potential cider drinkers.”

or as Mattie says, “Don’t fail your market. If some people prefer a sweet cider from concentrate, have one on hand.

If I can’t get you there, and that is what you want to be drinking?

Then I have failed you.”

As such even a mini chat with Mattie not only leave you feeling successful, but ready to try your next cider or two.

]]>01:05:48cleanapple,foodie,yeast,cider,orchard,enthusiasts,sidra,cidermaker,cidre,hardcider,cidery,ciderbar,txotx069: Marlene Sofia Sousa Araújo |Araújo Monte, PortugalWed, 22 Feb 2017 08:00:00 +0000Araújo Monte, Lda is Portugal's first commercial cidery for the country that borders Spain and its million of Sidra drinking fans.

Marlene Sofia Sousa Araújo whom I speak to in this chat, with the help of Anzu Fernandez as translator, was trained to be a scientist. When she and Patrícia Araújo Monte entered into a contest for entrepreneurs and decided to look at making cider as part of this project, they had no idea that they would win. With the winnings they received basic infrastructure to help launch the cidery along with help for specialist such as enologist (winemakers). Today the cidery has three partners, Marlene, Patrícia and Pedro Miguel Bravo de Faria

Marlene has been making cider since 2011. She received her degree in Biotechnology at Instituto Politécnico de Viana do Castelo [IPVC] thinking she was headed for a career in science. So suffice to say, she didn't plan on becoming a cidermaker.

Araújo Monte, Lda is a costal cidery. They are currently using all sorts of apples and are trying to distinguish which ones create the correct blend. Currently the main apples used are culinary or table apples.

They cidery uses steel tanks.

With winemaking so prominent in Portugal they use wine yeast.

The first cider they made is called Corrupia 6.0% alcoho by volume

Since I spoke to Marlene they now have a new cider on the market called "Cider Sparkling Corrupia" (7.0%)

Who are the cider drinkers in Portugal?

That remains to be seen who will be the cider drinkers in Portugal. Right now they are looking to the drinkers who look outside of the box. Attending the International Hall of Gala Ciders was one of the key reasons why Marlene and Patrícia traveled to Asturias so that they could get a better understanding of the market worldwide. The Portuguese wine cultural is dominant and Araújo Monte has a big task ahead of them to win over their country's thirst.

Who governs cider in Portugal?

It falls under the wine label…sort of. Right now it looks like

"Araújo Monte really doesn't have any limitations because they are setting the standard in Portugal for cider."

There are no limitation on the alcohol level because it is the first cidery in Portugal.

]]>Araújo Monte, Lda is Portugal's first commercial cidery for the country that borders Spain and its million of Sidra drinking fans.

Marlene Sofia Sousa Araújo whom I speak to in this chat, with the help of Anzu Fernandez as translator, was trained to be a scientist. When she and Patrícia Araújo Monte entered into a contest for entrepreneurs and decided to look at making cider as part of this project, they had no idea that they would win. With the winnings they received basic infrastructure to help launch the cidery along with help for specialist such as enologist (winemakers). Today the cidery has three partners, Marlene, Patrícia and Pedro Miguel Bravo de Faria

Marlene has been making cider since 2011. She received her degree in Biotechnology at Instituto Politécnico de Viana do Castelo [IPVC] thinking she was headed for a career in science. So suffice to say, she didn't plan on becoming a cidermaker.

Araújo Monte, Lda is a costal cidery. They are currently using all sorts of apples and are trying to distinguish which ones create the correct blend. Currently the main apples used are culinary or table apples.

They cidery uses steel tanks.

With winemaking so prominent in Portugal they use wine yeast.

The first cider they made is called Corrupia 6.0% alcoho by volume

Since I spoke to Marlene they now have a new cider on the market called "Cider Sparkling Corrupia" (7.0%)

Who are the cider drinkers in Portugal?

That remains to be seen who will be the cider drinkers in Portugal. Right now they are looking to the drinkers who look outside of the box. Attending the International Hall of Gala Ciders was one of the key reasons why Marlene and Patrícia traveled to Asturias so that they could get a better understanding of the market worldwide. The Portuguese wine cultural is dominant and Araújo Monte has a big task ahead of them to win over their country's thirst.

Who governs cider in Portugal?

It falls under the wine label…sort of. Right now it looks like

"Araújo Monte really doesn't have any limitations because they are setting the standard in Portugal for cider."

There are no limitation on the alcohol level because it is the first cidery in Portugal.

Llorenç Frigola of Mooma cidery, in the Catalonia province of Girona is an Agricultural Engineer by trade who works with a fruit cooperative that has been growing apples for the past 50 years. The cidery started in 2013.

This area of Spain, unlike Asturias, the Basque region, or Cantabria has had no production of cider at all. Mooma looked to providing a value added product to their market. Their goal is to meet the local market that leans towards Champagne and Cava wine (a Catalonia wine made in the champenoise traditional method).

Mooma, stores apples and presses throughout the year. The cider is fermented then micro filtered and the flagship cider and some sugar is added. It is bottled in both 12 ounce bottles and boxed cider as one would find in the UK.

Mooma grew out of the desire to provide value added product to the cooperative's current offerings as Llorenç says, "Our goal is to show to the Cantalan people all that is possible with apples"

Llorenç Frigola of Mooma cidery, in the Catalonia province of Girona is an Agricultural Engineer by trade who works with a fruit cooperative that has been growing apples for the past 50 years. The cidery started in 2013.

This area of Spain, unlike Asturias, the Basque region, or Cantabria has had no production of cider at all. Mooma looked to providing a value added product to their market. Their goal is to meet the local market that leans towards Champagne and Cava wine (a Catalonia wine made in the champenoise traditional method).

Mooma, stores apples and presses throughout the year. The cider is fermented then micro filtered and the flagship cider and some sugar is added. It is bottled in both 12 ounce bottles and boxed cider as one would find in the UK.

Mooma grew out of the desire to provide value added product to the cooperative's current offerings as Llorenç says, "Our goal is to show to the Cantalan people all that is possible with apples"

Stop on by and let's chat! I have a list of fun cider topics to chat with you for an upcoming podcast.

Cider Chat at Chicago Cider SummitFebruary 11, 2017 Look for the Cider Chat table where I will be recording mini chats with attendees and offering Cider Chat baseball caps.

Luis Ravina Pisaca's title is enology or enologist, which means he is responsible for the cidermaking at Posma cidery in Tenerife, one of seven islands in the Canary Islands that are located in the Atlantic Ocean off the northwestern coast of Africa. Posma has been producing cider for 4-5 years.

Luis was attending the International Hall of Gala Ciders in Gijon, Asturias in September 2016. We recorded this chat on the steps outside that all day cider fest.

Posma makes a Sidra Natural which is actually a Brut. Though named Sidra Natural don't expect the typical acetic taste that one might find in the many delicious Asturian Sidras. Posma produced 4000 bottles of this cider in 2016. It is corked and bottle conditioned. The clarity is brilliant. The taste profile is a blend of UK and Asturian, showcasing the best of both those region's (UK and Asturias) ciders. It is light and delicate making it a fine special occasion cider, while providing a savory "Umami" backdrop, with a whisper of acidity. The complexity encourages one to slow down, while at the same time I wanted to gulp back the bottle as my thirst grew for more.

Why did Luis start producing cider?

To address the loss of so many apples that were not being used on Tenerife, Posma began making cider.

What kind of apples varieties do they have?

Tenerife primarily has Reineta (Spanish), Reinnette (as written in French) and Rennet as written in English. apples. It is a yellow skin apple, which is more like a tan than bright yellow.

What is the apple growing scene like on Tenerife?

50-60 hectares (123-148 acres) of apples trees on the island

It is a very desert climate, but they do get snow in the mountains.

The Canary Islands have the highest mountains of any other islands in the world- some are 12000'+

Apples have been grown on the Canary Islands since 1850

Gran Canaria had the first cidery called Gran Valle

What are the ciders like that Posma makes?

They use the Champagne method for producing their Brut

They only make one style of cider

Does Posma have a Tasting Room?

Call ahead to make an appointment.

How is the reception to cider in the area?

Everyone is enjoying cider, both men and women, young and old

Visiting and Landing into the Canary Islands

There are two airport on the island, but the international airport is Los Tenerife North Airport, formerly "Los Rodeos Airport" as Luis refers to it. It is located in San Cristóbal de La Laguna. Los Tenerife is 10 kilometers from Posma cidery.

]]>Cider Chat at The Northman (Chicago Cider Bar) February 7, 2017 at 4:30pm

Stop on by and let's chat! I have a list of fun cider topics to chat with you for an upcoming podcast.

Cider Chat at Chicago Cider Summit February 11, 2017 Look for the Cider Chat table where I will be recording mini chats with attendees and offering Cider Chat baseball caps.

Luis Ravina Pisaca's title is enology or enologist, which means he is responsible for the cidermaking at Posma cidery in Tenerife, one of seven islands in the Canary Islands that are located in the Atlantic Ocean off the northwestern coast of Africa. Posma has been producing cider for 4-5 years.

Luis was attending the International Hall of Gala Ciders in Gijon, Asturias in September 2016. We recorded this chat on the steps outside that all day cider fest.

Posma makes a Sidra Natural which is actually a Brut. Though named Sidra Natural don't expect the typical acetic taste that one might find in the many delicious Asturian Sidras. Posma produced 4000 bottles of this cider in 2016. It is corked and bottle conditioned. The clarity is brilliant. The taste profile is a blend of UK and Asturian, showcasing the best of both those region's (UK and Asturias) ciders. It is light and delicate making it a fine special occasion cider, while providing a savory "Umami" backdrop, with a whisper of acidity. The complexity encourages one to slow down, while at the same time I wanted to gulp back the bottle as my thirst grew for more.

Why did Luis start producing cider?

To address the loss of so many apples that were not being used on Tenerife, Posma began making cider.

What kind of apples varieties do they have?

Tenerife primarily has Reineta (Spanish), Reinnette (as written in French) and Rennet as written in English. apples. It is a yellow skin apple, which is more like a tan than bright yellow.

What is the apple growing scene like on Tenerife?

50-60 hectares (123-148 acres) of apples trees on the island

It is a very desert climate, but they do get snow in the mountains.

The Canary Islands have the highest mountains of any other islands in the world- some are 12000'+

Apples have been grown on the Canary Islands since 1850

Gran Canaria had the first cidery called Gran Valle

What are the ciders like that Posma makes?

They use the Champagne method for producing their Brut

They only make one style of cider

Does Posma have a Tasting Room?

Call ahead to make an appointment.

How is the reception to cider in the area?

Everyone is enjoying cider, both men and women, young and old

Visiting and Landing into the Canary Islands

There are two airport on the island, but the international airport is Los Tenerife North Airport, formerly "Los Rodeos Airport" as Luis refers to it. It is located in San Cristóbal de La Laguna. Los Tenerife is 10 kilometers from Posma cidery.

Brian Rutzen is the Cider Director at Chicago’s first cider bar, The Northman managing 20 taps of cider, 5 craft beers and in total over a 100 options of cider to partake at this 63 seat bar.

We chat how The Northman helps patrons understand cider, how it is poured, cellaring cider, cider with food, and lots of tips for attendees heading to the windy city for CiderCon (the annual cider conference for members of the United States Association of Cider Makers).

Chicago is a city of neighborhoods - with many of the names reflecting the immigrant groups that settled there. Pilsen for instance got its name from the Czech immigrants and is now housing many Mexican immigrants.

Brian says “Chicago is setup as a grid.” Making it fairly easy to get about

Brian Rutzen is the Cider Director at Chicago’s first cider bar, The Northman managing 20 taps of cider, 5 craft beers and in total over a 100 options of cider to partake at this 63 seat bar.

We chat how The Northman helps patrons understand cider, how it is poured, cellaring cider, cider with food, and lots of tips for attendees heading to the windy city for CiderCon (the annual cider conference for members of the United States Association of Cider Makers).

Chicago is a city of neighborhoods - with many of the names reflecting the immigrant groups that settled there. Pilsen for instance got its name from the Czech immigrants and is now housing many Mexican immigrants.

Brian says “Chicago is setup as a grid.” Making it fairly easy to get about

]]>01:09:16cleanbooks,perry,apple,foodie,chicago,yeast,cider,orchard,barrelaging,sidra,cidermaker,cidre,hardcider,cidery,cidercon064: Bartosz Gałka| Slow Flow Group, PolandWed, 18 Jan 2017 08:00:00 +0000Bartosz Gałka is one of three partner at the Polish cidery "Slow Flow Group". Along with Łukasz Sobór, Jakub Lorek and Jakub's father,Marcin Lorek, who makes wine and consults to this project they are helping to put Polish cider on the world map. The cidermaking tradition in Poland dates back to the 16th century, but is only recently gearing up once again..

Slow Flow Group has been making cider since 2011 and marketing it since 2014. It took 2 years to get permitted to sell cider in Poland.

I met up with Bartosz in Asturias, Spain in September of 2016 while we were both attending the International Hall of Gala Ciders.

Slow Flow Group is using apples from local orchards, with most of the trees being 70-80 years old. There is no sugar nor sulfites added to this company's ciders.

The primary Apples used by Slow Flow Group:

Grochówka

Kronselka

Szara - Złota Reneta

starking

Pepina

Malinówka

Pinowa

Antonówka

They press apples using a Hydraulic press called "Big Mama" which is a basket press

]]>Bartosz Gałka is one of three partner at the Polish cidery "Slow Flow Group". Along with Łukasz Sobór, Jakub Lorek and Jakub's father,Marcin Lorek, who makes wine and consults to this project they are helping to put Polish cider on the world map. The cidermaking tradition in Poland dates back to the 16th century, but is only recently gearing up once again..

Slow Flow Group has been making cider since 2011 and marketing it since 2014. It took 2 years to get permitted to sell cider in Poland.

I met up with Bartosz in Asturias, Spain in September of 2016 while we were both attending the International Hall of Gala Ciders.

Slow Flow Group is using apples from local orchards, with most of the trees being 70-80 years old. There is no sugar nor sulfites added to this company's ciders.

The primary Apples used by Slow Flow Group:

Grochówka

Kronselka

Szara - Złota Reneta

starking

Pepina

Malinówka

Pinowa

Antonówka

They press apples using a Hydraulic press called "Big Mama" which is a basket press

]]>39:27cleanbooks,perry,apple,poland,foodie,yeast,cider,orchard,barrelaging,sidra,cidermaker,cidre,hardcider,cidery,cydr063: Alvar Roosimaa | Jaanihanso cidery, EstoniaWed, 11 Jan 2017 08:00:00 +0000Alvar Roosimaa turned towards cidermaking after deciding to move out of the capital of Estonia, Tallinn. He bought a country house approximately an hour and a half to the south Tallinn with his wife Veronika.

It was at this country house that the name of the cidery was found. Alvar tells the story of finding a copper tube, which is a typical container used by Estonians for holding documents, in a rubbish pile onsite. Inside this tube the original deed of the house was placed along with a colored map of the property. The farm's name was Jannihanso! When you look at the label, you will see that the name "JanniHanso" is using the original old world German handwriting for the name

The Jaanihanso cidery started commercial actives in 2013. In 2016, this Estonian cidery began working towards exporting.

This past year (2016) they pressed enough apples to have 60,000 litters (15,850 gallons) of apple juice.

Cider Tradition in Estonia?

Cider is very traditional. Locals call it "apple wine".

Every house has a small crusher and small press that has been handed down through the generations

Jaanihanso is the first commercial operation in Estonia

Since, Jaanihanso launched there are now 2-3 other commercial enterprises taking root, where they are making cider at another location versus being orchard based. Alvar used a fun term calling these ciders "gypsy cidermakers".

]]>Alvar Roosimaa turned towards cidermaking after deciding to move out of the capital of Estonia, Tallinn. He bought a country house approximately an hour and a half to the south Tallinn with his wife Veronika.

It was at this country house that the name of the cidery was found. Alvar tells the story of finding a copper tube, which is a typical container used by Estonians for holding documents, in a rubbish pile onsite. Inside this tube the original deed of the house was placed along with a colored map of the property. The farm's name was Jannihanso! When you look at the label, you will see that the name "JanniHanso" is using the original old world German handwriting for the name

The Jaanihanso cidery started commercial actives in 2013. In 2016, this Estonian cidery began working towards exporting.

This past year (2016) they pressed enough apples to have 60,000 litters (15,850 gallons) of apple juice.

Cider Tradition in Estonia?

Cider is very traditional. Locals call it "apple wine".

Every house has a small crusher and small press that has been handed down through the generations

Jaanihanso is the first commercial operation in Estonia

Since, Jaanihanso launched there are now 2-3 other commercial enterprises taking root, where they are making cider at another location versus being orchard based. Alvar used a fun term calling these ciders "gypsy cidermakers".

This title is not given freely nor is it due to the fact that Asturias happens to have some of the biggest cider cojones around. I mean geez Louise! Roman historian Esteban said sometime back in 60 BC about Asturias "They scarcely have wine, but they drink a lot of cider.” I’m thinking that this American might think twice about bragging next time about the big, whoop fact that President John Adams drank cider 200 years ago.

Anzu is the International Delegate for Asturian XXI Foundation, speaks 15 languages, works for La Sidra, and is a medical doctor who is in residency to become a neurosurgeon. His resume is impressive, but what really inspired this podcaster is his Cider Bold. He is both knowledgeable and has a keen ability to speak with grace and conviction on cider not only in Asturias but in the rest of the worldand that is not only intriguing it is exactly what cider needs right now in 2017!

His unabashed view that the cider industry should without a doubt support their country’s cider journalist and a podcast like Cider Chat, which helps to promote cider around the globe, is expected in Asturias and as such a no-brainer for other cider producers around the world.

Yes Anzu isn’t afraid to speak up and provide the cider community with a healthy boot in the ass. Plus, the fact that Asturians know how to party like no other people I have ever met in the world absolutely seals the deal for his new title!

In this chat we discuss Asturias’ cider culture and how to drink Sidra

Tasting notes for Sidra in Asturias

Expect Bitterness

A blend of bittersweet and sweet apples

6 apples in each bottle

Interesting facts on cider production in Asturias

There are 2500 "Asturian only"varieties of cider apples

200 of the apples are endemic to only Asturia

Every brand of Natural Sidra, has at the minimum 6 varieties of apples in the blend

There are many different associations in Asturias. Also different standards for the Cider Bars (Siderias)

Basque cider is consider more acidic than Asturian cider

Asturias produces 100,000,000 liters of Sidra per year

This region also produces 50,000,000 liters of sparkling Sidra

There are Cider pourer competitions

The average consumption of cider in Asturias is 45 liters per year

In Gijon the population consumes 65 liters/year for every single person in the city - that is only for Natural Sidra, this does not include, liquors or sparkling Sidra

How to drink Sidra

Begin with a long pour or the "Colene", where the cider is poured from at least a meter from bottle to glass, to release the carbonic gases.

The glass is held on a slight angle to catch the pour.

About an 1/8 of a cup is poured into each glass

It should be frothy and drunk right away. One does not sniff and swill the cider.

Instead, Sidra is gulped back, except for a small amount which you leave in the glass to be poured out to the ground on the side of the glass where you just drank and then passed back to the pourer who will then serve another person out of the same glass.

The next 7th Annual International Hall of Gala Ciders takes place September 29th, 30th and October 1st in Xixón, Asturias. If you are a commercial cidery and would like to sponsor Cider Chat’s attendance at this event please contact ria@ciderchat.com

]]>Anzu Fernández has been selected as Cider Chat’s pick for the Sexiest Cider Dude of 2017!

This title is not given freely nor is it due to the fact that Asturias happens to have some of the biggest cider cojones around. I mean geez Louise! Roman historian Esteban said sometime back in 60 BC about Asturias "They scarcely have wine, but they drink a lot of cider.” I’m thinking that this American might think twice about bragging next time about the big, whoop fact that President John Adams drank cider 200 years ago.

Anzu is the International Delegate for Asturian XXI Foundation, speaks 15 languages, works for La Sidra, and is a medical doctor who is in residency to become a neurosurgeon. His resume is impressive, but what really inspired this podcaster is his Cider Bold. He is both knowledgeable and has a keen ability to speak with grace and conviction on cider not only in Asturias but in the rest of the world and that is not only intriguing it is exactly what cider needs right now in 2017!

His unabashed view that the cider industry should without a doubt support their country’s cider journalist and a podcast like Cider Chat, which helps to promote cider around the globe, is expected in Asturias and as such a no-brainer for other cider producers around the world.

Yes Anzu isn’t afraid to speak up and provide the cider community with a healthy boot in the ass. Plus, the fact that Asturians know how to party like no other people I have ever met in the world absolutely seals the deal for his new title!

In this chat we discuss Asturias’ cider culture and how to drink Sidra

Tasting notes for Sidra in Asturias

Expect Bitterness

A blend of bittersweet and sweet apples

6 apples in each bottle

Interesting facts on cider production in Asturias

There are 2500 "Asturian only"varieties of cider apples

200 of the apples are endemic to only Asturia

Every brand of Natural Sidra, has at the minimum 6 varieties of apples in the blend

There are many different associations in Asturias. Also different standards for the Cider Bars (Siderias)

Basque cider is consider more acidic than Asturian cider

Asturias produces 100,000,000 liters of Sidra per year

This region also produces 50,000,000 liters of sparkling Sidra

There are Cider pourer competitions

The average consumption of cider in Asturias is 45 liters per year

In Gijon the population consumes 65 liters/year for every single person in the city - that is only for Natural Sidra, this does not include, liquors or sparkling Sidra

How to drink Sidra

Begin with a long pour or the "Colene", where the cider is poured from at least a meter from bottle to glass, to release the carbonic gases.

The glass is held on a slight angle to catch the pour.

About an 1/8 of a cup is poured into each glass

It should be frothy and drunk right away. One does not sniff and swill the cider.

Instead, Sidra is gulped back, except for a small amount which you leave in the glass to be poured out to the ground on the side of the glass where you just drank and then passed back to the pourer who will then serve another person out of the same glass.

The next 7th Annual International Hall of Gala Ciders takes place September 29th, 30th and October 1st in Xixón, Asturias. If you are a commercial cidery and would like to sponsor Cider Chat’s attendance at this event please contact ria@ciderchat.com

In June 25, 2016 it reopened, after a bit of new construction, as the Musée du Poiré.

In this chat we discuss the Route du Poiré which can be followed along in this region of Normandy and trying to find the Musée du Poiré.

This adventure began when The Nose and I having only one day left in France, after our chat with Eric Bordelet, decided to head in the opposite direction of where we needed to go, so that we could visit the museum on all things Perry or Poiré, as it is said in French.

The museum has ample parking and is Free and open from April 1st to October 15th - Do double check as these dates might change.

It is closed on May 1st

Set up a guided tour for the minimal fee of 2.50 (euros)

The museum breaks down the historical path of apples and pears.

The information plaques along the accessible path into the orchard begin with the time when Dinosaurs became extinct around 40-60 million years ago

It was then that the first form of wild apples and pears began to grow in the forests of Kazakhstan - around 20,000 BC.....then,

Paleolithic times 300,000 -BC - 6000 BC - "the first fruit seduced the first nomads"

Neolithic 6000 - 2200 BC Persians transplanted and planted orchards

Antiquity 3000 BC - 5th century - This is the time of the Silk Road and the beginning of major trade routes.

The Romans are noted as being responsible for the apples arrival in what we know as Spain and then France and of course the UK

Middle Ages 5th century to 15th century - Apples are becoming identified and named by pomologists and they are also traveling out into the new worlds.

According to the museum it says that Apples can be traced back to 45 million years. Whereas with pears their history is a bit more of a mystery!

Fun tidbits found at the museum:

For a Perry to be worthy of the Domfront Designation the "must" needs to stay in the tanks for 6 weeks to guarantee well-developed aromas.

Cider and Perry was poured directly from the barrels during meals either into a pitcher, a ewer, or a jug.

At the start of each year the cider and perry was considered to be tasting mild and as each month passed the cider and perry would become stronger as fermentation continued on until the yeast settled down typically in Spring.

Cider and Perry were primarily consumed in place and thus they were not bottled.

Stablizing the bottle pressure has always been a concerned and it is not until the 1950s that bottling became more widespread, and thus helped cider and perry to be marketed more broadly.

Initial fermentation takes place in the barrel. The second fermentation takes place once the cider or perry is bottled and the presence of yeast, often wild yeast as is typical of France products occurs over a 2-4 month period at the temperature of 10C or 50 degrees F and at this next stage the cider and perry becomes sparkling.

Where does the word crab apple come from? Likely from the Old English word Crabbe meaning sour, bitter. Real name is Malus Sylvestris (forest apple)

They separate the pears as dessert pears, perry pears and culinary pears which are to be enjoyed on toast or sandwiches!

"Gadage" - the name of the crusher used to crush apples and pears. Imagine a large round granite on a pole that is rolled around in a vat of apples by a horse. Look at the Cider Chat YouTube Channel to see The Nose moving the Gadage! and all the other videos associated with this chat!

In June 25, 2016 it reopened, after a bit of new construction, as the Musée du Poiré.

In this chat we discuss the Route du Poiré which can be followed along in this region of Normandy and trying to find the Musée du Poiré.

This adventure began when The Nose and I having only one day left in France, after our chat with Eric Bordelet, decided to head in the opposite direction of where we needed to go, so that we could visit the museum on all things Perry or Poiré, as it is said in French.

The museum has ample parking and is Free and open from April 1st to October 15th - Do double check as these dates might change.

It is closed on May 1st

Set up a guided tour for the minimal fee of 2.50 (euros)

The museum breaks down the historical path of apples and pears.

The information plaques along the accessible path into the orchard begin with the time when Dinosaurs became extinct around 40-60 million years ago

It was then that the first form of wild apples and pears began to grow in the forests of Kazakhstan - around 20,000 BC.....then,

Paleolithic times 300,000 -BC - 6000 BC - "the first fruit seduced the first nomads"

Neolithic 6000 - 2200 BC Persians transplanted and planted orchards

Antiquity 3000 BC - 5th century - This is the time of the Silk Road and the beginning of major trade routes.

The Romans are noted as being responsible for the apples arrival in what we know as Spain and then France and of course the UK

Middle Ages 5th century to 15th century - Apples are becoming identified and named by pomologists and they are also traveling out into the new worlds.

According to the museum it says that Apples can be traced back to 45 million years. Whereas with pears their history is a bit more of a mystery!

Fun tidbits found at the museum:

For a Perry to be worthy of the Domfront Designation the "must" needs to stay in the tanks for 6 weeks to guarantee well-developed aromas.

Cider and Perry was poured directly from the barrels during meals either into a pitcher, a ewer, or a jug.

At the start of each year the cider and perry was considered to be tasting mild and as each month passed the cider and perry would become stronger as fermentation continued on until the yeast settled down typically in Spring.

Cider and Perry were primarily consumed in place and thus they were not bottled.

Stablizing the bottle pressure has always been a concerned and it is not until the 1950s that bottling became more widespread, and thus helped cider and perry to be marketed more broadly.

Initial fermentation takes place in the barrel. The second fermentation takes place once the cider or perry is bottled and the presence of yeast, often wild yeast as is typical of France products occurs over a 2-4 month period at the temperature of 10C or 50 degrees F and at this next stage the cider and perry becomes sparkling.

Where does the word crab apple come from? Likely from the Old English word Crabbe meaning sour, bitter. Real name is Malus Sylvestris (forest apple)

They separate the pears as dessert pears, perry pears and culinary pears which are to be enjoyed on toast or sandwiches!

"Gadage" - the name of the crusher used to crush apples and pears. Imagine a large round granite on a pole that is rolled around in a vat of apples by a horse. Look at the Cider Chat YouTube Channel to see The Nose moving the Gadage! and all the other videos associated with this chat!

Scrumping: Taking apples from a forgotten orchard and one that is owned by someone else.

When Nicole Todd and sister Natalie Henze found a forgotten orchard loaded with apples, they decided to go scrumping. That orchard is now owned by a friend and since then they have been offered to use an even larger family orchard dating back to 1880! The apples trees from both orchards are at least 100 years old and you can taste the terroir.

The sisters and family hand pick all the apples and press using a Bladder Press.

Nicole and I did a vertical tasting of the Barrel Aged Gravenstein Cider. We discuss the use of champagne yeast and the competition that took place in the barrel between the champagne yeast that was pitched and the wild yeast culture that was already in the bottle.

What's an Apple Pretzel? Taking a shoot/sucker on an apple tree and wrapping it around in a pretzel shape while pruning. In time, the pretzel fuses, enlarges and helps provide more growth on the tree...and also creates a nice hand hold for apple pickers.

Where to get Santa Cruz Cider?

Go to the following link to find all the locations in Santa Cruz where it can be found on tap. In 2017 the company expects to be expanding their reach of distribution. Do stay tuned.

]]>Scrumping, gluten intolerance and the ingenuity of two sisters helped launched Santa Cruz Cider Company in 2010 and licensed in 2013.

Scrumping: Taking apples from a forgotten orchard and one that is owned by someone else.

When Nicole Todd and sister Natalie Henze found a forgotten orchard loaded with apples, they decided to go scrumping. That orchard is now owned by a friend and since then they have been offered to use an even larger family orchard dating back to 1880! The apples trees from both orchards are at least 100 years old and you can taste the terroir.

The sisters and family hand pick all the apples and press using a Bladder Press.

Nicole and I did a vertical tasting of the Barrel Aged Gravenstein Cider. We discuss the use of champagne yeast and the competition that took place in the barrel between the champagne yeast that was pitched and the wild yeast culture that was already in the bottle.

What's an Apple Pretzel? Taking a shoot/sucker on an apple tree and wrapping it around in a pretzel shape while pruning. In time, the pretzel fuses, enlarges and helps provide more growth on the tree...and also creates a nice hand hold for apple pickers.

Where to get Santa Cruz Cider?

Go to the following link to find all the locations in Santa Cruz where it can be found on tap. In 2017 the company expects to be expanding their reach of distribution. Do stay tuned.

Hugh McKellar of Real Cider Reviews chimes in on cider book recommendations for this holiday season. Hugh calls this chat "The Christmas Book List Podcast" while I am sticking with "Cider Books for Holiday Gift Giving".

Hugh McKellar of Real Cider Reviews chimes in on cider book recommendations for this holiday season. Hugh calls this chat "The Christmas Book List Podcast" while I am sticking with "Cider Books for Holiday Gift Giving".

We begin this chat with Eric Bordelet in the Pear Orchard…He lead us into a large green field with low grass. We look out in the distance and see 35 foot high trees ahead. The trees are laden with fruit. The background music is the sound of pears dropping to the ground.

There is a skip in his step as he walks towards the each giant of a tree, picking up fallen pears as he goes along to hold for a moment and feel it stage of ripening.

The girth of some of the largest pear trees are much too wide for me to circle with only two arms.

If a knight in full armor came riding into the field on his way to Paris, I would not have been surprised.

It is as if we drank the tea and fell into the rabbit hole rolling back time.

Soon Eric is pointing out the grafts on some of the oldest trees and my sense of normal is thrown even further off balance.

Unlike the 200 year old apple trees I've seen in New England back in the USA, the graft lines on these pear trees are at least 4 feet high. It is as if the tree was sawed off and then perhaps a cleft graft was used.

There is a visible graft line as if the root stock of an ancient pear tree was sawn off and then the new pear tree grafts where attached.

We then move on to Chateau de Hauteville where Eric is rebuilding the castle on this site.

After a tour in the Castle, we walk down to the cidery and touch upon BioDynamic Farming.

We begin this chat with Eric Bordelet in the Pear Orchard…He lead us into a large green field with low grass. We look out in the distance and see 35 foot high trees ahead. The trees are laden with fruit. The background music is the sound of pears dropping to the ground.

There is a skip in his step as he walks towards the each giant of a tree, picking up fallen pears as he goes along to hold for a moment and feel it stage of ripening.

The girth of some of the largest pear trees are much too wide for me to circle with only two arms.

If a knight in full armor came riding into the field on his way to Paris, I would not have been surprised.

It is as if we drank the tea and fell into the rabbit hole rolling back time.

Soon Eric is pointing out the grafts on some of the oldest trees and my sense of normal is thrown even further off balance.

Unlike the 200 year old apple trees I've seen in New England back in the USA, the graft lines on these pear trees are at least 4 feet high. It is as if the tree was sawed off and then perhaps a cleft graft was used.

There is a visible graft line as if the root stock of an ancient pear tree was sawn off and then the new pear tree grafts where attached.

We then move on to Chateau de Hauteville where Eric is rebuilding the castle on this site.

After a tour in the Castle, we walk down to the cidery and touch upon BioDynamic Farming.

Eric Bordelet is both the maker and the brand atChateau de Hauteville in the southern edge of Normandy in the village of Châtaigne. The fact that he exports 80% of his ciders to markets around the world at a premium price worthy of a fine wine is just one of the reasons that the brand Eric Bordelet is so highly sought after by both wine and cider enthusiasts.

This episode is Part 1 of a two-part chat. Part 2 will follow as episode 058.

During this chat The Nose and I are having lunch with Eric at the Hôtel Gayot in the lovely and lively village Bagnoles de l'Orne. You will find Eric’s cider on tap at this hotels restaurant - though it might not say anything other than “cider” it is indeed Bordelet!There is also a shop where you can buy many of Eric’s cider’s and poires (perry) and calvados.

Listen to the background sounds of lunch time at as we discuss his path towards cider, beginning when he worked as a waiter, then a sommelier. Part of Eric's fame is that in Paris at the time his wine list was second to none...and for France not to mention Paris that is quite a feat.

With his parents retirement and the realization that one could not age into the role of a sommelier he decided to head back to the family farm and make cider.

Eric discusses how his interest in food and working with chefs, helped to hone his cider skills. And certainly the impact of his late friend and mentor Didier Daganeau.

In Part 2 we tour the rebuilding of the Chateau de Hauteville and the chay (the common phrase in this region for cidery).

Eric Bordelet is both the maker and the brand at Chateau de Hauteville in the southern edge of Normandy in the village of Châtaigne. The fact that he exports 80% of his ciders to markets around the world at a premium price worthy of a fine wine is just one of the reasons that the brand Eric Bordelet is so highly sought after by both wine and cider enthusiasts.

This episode is Part 1 of a two-part chat. Part 2 will follow as episode 058.

During this chat The Nose and I are having lunch with Eric at the Hôtel Gayot in the lovely and lively village Bagnoles de l'Orne. You will find Eric’s cider on tap at this hotels restaurant - though it might not say anything other than “cider” it is indeed Bordelet! There is also a shop where you can buy many of Eric’s cider’s and poires (perry) and calvados.

Listen to the background sounds of lunch time at as we discuss his path towards cider, beginning when he worked as a waiter, then a sommelier. Part of Eric's fame is that in Paris at the time his wine list was second to none...and for France not to mention Paris that is quite a feat.

With his parents retirement and the realization that one could not age into the role of a sommelier he decided to head back to the family farm and make cider.

Eric discusses how his interest in food and working with chefs, helped to hone his cider skills. And certainly the impact of his late friend and mentor Didier Daganeau.

In Part 2 we tour the rebuilding of the Chateau de Hauteville and the chay (the common phrase in this region for cidery).

This Virginia cidery is a family run business on a farm that was purchased by the Shelton Family. Today the business side of the cidery is managed by his sister Charlotte, while Chuck overseas the cider. Their brother Bill is the Nursery Manager and Bill’s daughter Anne Shelton is the General Manager. This is a142 acre farm with a 12 acre orchard, where they grow over 250 varieties! The soil is red clay or what Chuck calls a “rocky. red clay”.

The Sheltons tend to apple tree for the cidery and also sell trees. Their friendship with Virginian Tom Buford, has been fruitful for the family not only because he is consider now part of the family, but due to his extensive knowledge of Apples. Tom is the author of Apple of North American: Exceptional Varieties for Growers, Gardeners and Cooks, which won the 2014 American Horticulture Society book Award.

Chuck Shelton was an “amateur cidermaker” for 7 years before he took a class in 2006 with Peter Mitchell, who teaches cidermaking. In 2008 the Sheltons obtained the licensing to open Albemarle and in 2009 the cidery was opened to the public.

Visitors can purchased ‘fresh pressed apple juice” for consumption and a full range of blended and single variety ciders. Chuck provided lots of tidbits on how he does a blended cider and single variety ciders.

If you like Cider Chat and want to support more episodes like this chat with Chuck Shelton Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

This Virginia cidery is a family run business on a farm that was purchased by the Shelton Family. Today the business side of the cidery is managed by his sister Charlotte, while Chuck overseas the cider. Their brother Bill is the Nursery Manager and Bill’s daughter Anne Shelton is the General Manager. This is a142 acre farm with a 12 acre orchard, where they grow over 250 varieties! The soil is red clay or what Chuck calls a “rocky. red clay”.

The Sheltons tend to apple tree for the cidery and also sell trees. Their friendship with Virginian Tom Buford, has been fruitful for the family not only because he is consider now part of the family, but due to his extensive knowledge of Apples. Tom is the author of Apple of North American: Exceptional Varieties for Growers, Gardeners and Cooks, which won the 2014 American Horticulture Society book Award.

Chuck Shelton was an “amateur cidermaker” for 7 years before he took a class in 2006 with Peter Mitchell, who teaches cidermaking. In 2008 the Sheltons obtained the licensing to open Albemarle and in 2009 the cidery was opened to the public.

Visitors can purchased ‘fresh pressed apple juice” for consumption and a full range of blended and single variety ciders. Chuck provided lots of tidbits on how he does a blended cider and single variety ciders.

If you like Cider Chat and want to support more episodes like this chat with Chuck Shelton Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

]]>01:01:36cleanperry,farmer,songs,apple,foodie,yeast,cider,orchard,barrelaging,sidra,cidermaker,cidre,hardcider,cidery,keeve,albemarle055: Apple Songs to Sing-a-longFri, 18 Nov 2016 19:10:37 +0000Apple songs and sing-a-longs helps put a rhythm to the work day and marks Wassail celebrations around the world.

This week's chat we begin with a fun Apple Song led by David Gott, who has worked as a pruner and maker of fresh pressed Sweet Cider. David's banjo style and ability to lead a group in a sing-a-long is reminiscent of the late and legendary singer/songwriter Pete Seeger.

The beginning of this chat, which by the way I recorded while sitting on the floor at my AirBnB while away from home for work, I chat on the basics of 'racking cider over' once the initial fermentation is done.

Tips for racking cider.

Sanitize all your racking equipment, the outside of the carboy and inside the new carboy (5 or 3 gallon glass vessel).

Use food grade tubing,

Use a clothes pin to hold the food grade clear tubing at the mouth of the carboy so it doesn't slide down to the bottom and suck up all the "smutch" on the bottom. Leave that behind and pour off into a mason jar once done, then place the jar into your refrigerator and let is separate. You can then drink the clear liquid off and get to know your cider better on its path to conditioning.

Use sterile water in the airlock or if you have the cash use vodka in the airlock. The airlock is an S-shaped tube that goes into a stopper. It releases the CO2 that is being produced during the initial fermentation, while keeping Oxygen out.

The biggest tip is to have fun.

About 13 minutes in we sing two more songs.

The first is make up by David Gott and Rick Stone called Thick Grow the Branches oh!

]]>Apple songs and sing-a-longs helps put a rhythm to the work day and marks Wassail celebrations around the world.

This week's chat we begin with a fun Apple Song led by David Gott, who has worked as a pruner and maker of fresh pressed Sweet Cider. David's banjo style and ability to lead a group in a sing-a-long is reminiscent of the late and legendary singer/songwriter Pete Seeger.

The beginning of this chat, which by the way I recorded while sitting on the floor at my AirBnB while away from home for work, I chat on the basics of 'racking cider over' once the initial fermentation is done.

Tips for racking cider.

Sanitize all your racking equipment, the outside of the carboy and inside the new carboy (5 or 3 gallon glass vessel).

Use food grade tubing,

Use a clothes pin to hold the food grade clear tubing at the mouth of the carboy so it doesn't slide down to the bottom and suck up all the "smutch" on the bottom. Leave that behind and pour off into a mason jar once done, then place the jar into your refrigerator and let is separate. You can then drink the clear liquid off and get to know your cider better on its path to conditioning.

Use sterile water in the airlock or if you have the cash use vodka in the airlock. The airlock is an S-shaped tube that goes into a stopper. It releases the CO2 that is being produced during the initial fermentation, while keeping Oxygen out.

The biggest tip is to have fun.

About 13 minutes in we sing two more songs.

The first is make up by David Gott and Rick Stone called Thick Grow the Branches oh!

This chat was recorded before a live audience at Beerology in Northampton Massachusetts on Friday November 4, 2016. Mike and his wife Jordana Starr who co-own the store invited cidermakers traveling to CiderDays to stop in pick up supplies. It is an easy on off location just a block shy of the hub and bub of downtown Northampton. Note that there is ample parking behind the storefront.

"Funky Lama", a nano brewery in Normandy France is making beer with cider from Manoir d'Apreval in Normandy -

The brewers Octave Letellier and Baptiste Guyot do a double yeast adjunct. First with the yeast of the beer and then at the end of the first fermentation of the wort they add the yeast from cider as well as Apple juice. Listen to the chat with Octave Letellier's mom Agathe Letellier episode #049.

Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

This chat was recorded before a live audience at Beerology in Northampton Massachusetts on Friday November 4, 2016. Mike and his wife Jordana Starr who co-own the store invited cidermakers traveling to CiderDays to stop in pick up supplies. It is an easy on off location just a block shy of the hub and bub of downtown Northampton. Note that there is ample parking behind the storefront.

"Funky Lama", a nano brewery in Normandy France is making beer with cider from Manoir d'Apreval in Normandy -

The brewers Octave Letellier and Baptiste Guyot do a double yeast adjunct. First with the yeast of the beer and then at the end of the first fermentation of the wort they add the yeast from cider as well as Apple juice. Listen to the chat with Octave Letellier's mom Agathe Letellier episode #049.

Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

]]>01:01:55cleanperry,farmer,foodie,yeast,cider,orchard,barrelaging,sidra,calvados,cidermaker,cidre,hardcider,cidery,keeve,ciderdays,cidercon053: Michelle McGrath | Executive Director, United States Association of Cider MakersWed, 02 Nov 2016 07:00:00 +0000Michelle McGrath is the Executive Director of the United States Association of Cider Makers, a trade association for the cider industry. In this episode she chats on the mission of the USACM, the goals for the year, the upcoming Cider Conference (CiderCon) and the Pick Cider initiative for Thanksgiving.

The four core mandates of the Association

Advance cider in the market

Increase opportunities for peer learning

Promoting a cider friendly regulatory environment

Supporting the cider apple growers

The USACM has over 1300 members. 95% of cidery members are making less than 500,000 gallons/year

Membership in the USACM is tiered.

For instances, The Cidery In Planning is $175.

And there is even a tier level for "Home Cidermaker/Enthusiast" - $75.00 (USD)

Michelle provided an overview of the Cider Act that comes into effect in 2017

It will increase the allowable carbonation in cider

Increase the allowable alcohol content from 7% to 8.5%

Perry will now fall under the definition of allowable cider.

And, there is a change in the Bond requirement for small cider producers, if not all alcohol producers. If you owe less than $50,000 a year in taxes, the government is going to stop requiring a Bond. If you already have a Bond, will get it back. BUT YOU have to request your Bond back and prove that you are a small producer.

Michelle also discussed:

The Craft Beverage Modernization Actthat is still yet to be passed. Within this ACT there is a component that benefits small wineries. It expands the small producers tax credit. Right now the credit is available to producers of 150,000 gallons or less and will up that amount up 750,000 gallons or 3/4 of a million.

And, there will be a Request for Proposals (RFP) for research grants coming up in 2017 too.

November 4th CiderMeetUP at The Root Cellar in Greenfield go to this event page and find out the scoop here! Mini scoop...it takes place from 6pm on. YOU can bring you OWN cider (pay a $5) corking fee and enjoy meeting new friends attending CiderDays.

]]>Michelle McGrath is the Executive Director of the United States Association of Cider Makers, a trade association for the cider industry. In this episode she chats on the mission of the USACM, the goals for the year, the upcoming Cider Conference (CiderCon) and the Pick Cider initiative for Thanksgiving.

The four core mandates of the Association

Advance cider in the market

Increase opportunities for peer learning

Promoting a cider friendly regulatory environment

Supporting the cider apple growers

The USACM has over 1300 members. 95% of cidery members are making less than 500,000 gallons/year

Membership in the USACM is tiered.

For instances, The Cidery In Planning is $175.

And there is even a tier level for "Home Cidermaker/Enthusiast" - $75.00 (USD)

Michelle provided an overview of the Cider Act that comes into effect in 2017

It will increase the allowable carbonation in cider

Increase the allowable alcohol content from 7% to 8.5%

Perry will now fall under the definition of allowable cider.

And, there is a change in the Bond requirement for small cider producers, if not all alcohol producers. If you owe less than $50,000 a year in taxes, the government is going to stop requiring a Bond. If you already have a Bond, will get it back. BUT YOU have to request your Bond back and prove that you are a small producer.

Michelle also discussed:

The Craft Beverage Modernization Act that is still yet to be passed. Within this ACT there is a component that benefits small wineries. It expands the small producers tax credit. Right now the credit is available to producers of 150,000 gallons or less and will up that amount up 750,000 gallons or 3/4 of a million.

And, there will be a Request for Proposals (RFP) for research grants coming up in 2017 too.

November 4th CiderMeetUP at The Root Cellar in Greenfield go to this event page and find out the scoop here! Mini scoop...it takes place from 6pm on. YOU can bring you OWN cider (pay a $5) corking fee and enjoy meeting new friends attending CiderDays.

]]>01:05:52cleanperry,farmer,foodie,yeast,cider,orchard,barrelaging,sidra,calvados,cidermaker,cidre,hardcider,cidery,keeve,cidercon,usacm052: Cider Chat's 1-Year Anniversary EpisodeWed, 26 Oct 2016 07:00:00 +0000Celebrate with The Nose and I, as we chat on our fall trip to see cidermakers in the Netherlands and France and reflect over an amazing year of 52 podcasts promoting cider and perry around the world.

I've posted "semi" exact times within this episode for mini clips from specific episodes, so you can scroll forward for specific chat mentions.

AND....If you've enjoyed this episode, please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I have a bunch of amazing chat's coming up for I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today.

]]>Celebrate with The Nose and I, as we chat on our fall trip to see cidermakers in the Netherlands and France and reflect over an amazing year of 52 podcasts promoting cider and perry around the world.

I've posted "semi" exact times within this episode for mini clips from specific episodes, so you can scroll forward for specific chat mentions.

AND....If you've enjoyed this episode, please Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I have a bunch of amazing chat's coming up for I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today.

Marie Tanaka is the owner of WineStyles Co., Ltd who along with Tsukasa Ono organized the largest cider fest in Japan to date called the Tokyo Cider Collection. The event was held this year on August 2nd and about 300 people attended with over 70 different types of ciders.

Marie says that they are already looking at a larger venue for next year’s event.

These two organizers chatted about the growing Japanese cider scene and the current cider drinker in Tokyo. Mr. Ono is the son of an orchardist and shares his perspective on the two apple growing regions:

Nagano Prefecture

Aomori Prefecture

Japanese cider makers use both the French spelling for cider “cidre” and use French cidermaking techniques as well.

Marie described 4 types of cidermakers in Japan.

brewery

cooperatives

winery

orchards

The Nagano Prefecture apple committee sets the standard for the ciders that get the “Geographical Indications” or GI

100% apple in Nagano

bottle fermented

tank fermented

no water or sugar

Marie says that there are, “A wide range of drinkers aging around 30 and women like the cider.” She continues with, "Women are interested in their beauty and taking an apple gets you healthy"

The Japanese cider scene is growing with the help of Marie and Mr. Ono.

Marie Tanaka is the owner of WineStyles Co., Ltd who along with Tsukasa Ono organized the largest cider fest in Japan to date called the Tokyo Cider Collection. The event was held this year on August 2nd and about 300 people attended with over 70 different types of ciders.

Marie says that they are already looking at a larger venue for next year’s event.

These two organizers chatted about the growing Japanese cider scene and the current cider drinker in Tokyo. Mr. Ono is the son of an orchardist and shares his perspective on the two apple growing regions:

Nagano Prefecture

Aomori Prefecture

Japanese cider makers use both the French spelling for cider “cidre” and use French cidermaking techniques as well.

Marie described 4 types of cidermakers in Japan.

brewery

cooperatives

winery

orchards

The Nagano Prefecture apple committee sets the standard for the ciders that get the “Geographical Indications” or GI

100% apple in Nagano

bottle fermented

tank fermented

no water or sugar

Marie says that there are, “A wide range of drinkers aging around 30 and women like the cider.” She continues with, "Women are interested in their beauty and taking an apple gets you healthy"

The Japanese cider scene is growing with the help of Marie and Mr. Ono.

]]>01:13:21cleanperry,farmer,foodie,yeast,homebrewing,cider,normandy,orchard,barrelaging,sidra,calvados,cidermaker,cidre,hardcider,cidery,keeve,icecider,pomology048: Heleen Nobel & Eelco Huizinga | Appels en Peren, NetherlandsWed, 28 Sep 2016 08:43:25 +0000Appels en Perren is the first retail store in Amsterdam selling only Apple and Pear products from the Netherlands and European countries such as France, Germany and the UK. In this week's chat we speak with Heleen Nobel & Eelco Huzinga two of the proprietors of this wonderful spot where you can get your apple and pear on.

It is an easy Tram ride from Amsterdam Centraal Train Station.

Take Tram 4 or Tram 9 which you will find to your left as you step out of Amsterdam Centraal.

If you can't find the Tram stop?

Walk directly across the street from Centraal Station (don't cross the canal) and find the Tourist Information Center. Here you can buy Tram tickets, if you can't find the Tram ticket kiosks in Centraal Station.

]]>Appels en Perren is the first retail store in Amsterdam selling only Apple and Pear products from the Netherlands and European countries such as France, Germany and the UK. In this week's chat we speak with Heleen Nobel & Eelco Huzinga two of the proprietors of this wonderful spot where you can get your apple and pear on.

It is an easy Tram ride from Amsterdam Centraal Train Station.

Take Tram 4 or Tram 9 which you will find to your left as you step out of Amsterdam Centraal.

If you can't find the Tram stop?

Walk directly across the street from Centraal Station (don't cross the canal) and find the Tourist Information Center. Here you can buy Tram tickets, if you can't find the Tram ticket kiosks in Centraal Station.

I will be tweeting via @ciderchat and chatting more about events as we roll up to CiderDays 2016

Extra tidbits not on the schedule but mentioned on this chat

November 4th a live recording with Ellen Cavelli of Tilted Shed Cider, California at Beerology in Northampton - time will be announced and an event invite will go out so like the Cider Chat Facebook page, because that is where I will be posting more info.

Look for cider pouring at Seymours in Greenfield all weekend, but on friday I hope to be there after Darlene's presentation across the street.

Need Breakfast while in Greenfield? Go to Denny's Pantry 469 Bernardston Rd, Greenfield, MA 01301, big breakfast for a good cost that only the locals really know about...until now. They don't have a website, but you can find more info on Yelp.

I will be tweeting via @ciderchat and chatting more about events as we roll up to CiderDays 2016

Extra tidbits not on the schedule but mentioned on this chat

November 4th a live recording with Ellen Cavelli of Tilted Shed Cider, California at Beerology in Northampton - time will be announced and an event invite will go out so like the Cider Chat Facebook page, because that is where I will be posting more info.

Look for cider pouring at Seymours in Greenfield all weekend, but on friday I hope to be there after Darlene's presentation across the street.

Need Breakfast while in Greenfield? Go to Denny's Pantry 469 Bernardston Rd, Greenfield, MA 01301, big breakfast for a good cost that only the locals really know about...until now. They don't have a website, but you can find more info on Yelp.

]]>44:44cleanperry,farmer,cheese,foodie,yeast,homebrewing,cider,orchard,barrelaging,sidra,cidermaker,cidre,hardcider,cidery,keeve,icecider,pomology,ciderdays046: Going to CiderDays | Insider Tips, MassachusettsWed, 14 Sep 2016 07:30:00 +0000With a bit of history on the oldest Cider Fest in the US held the 1st weekend of November

CiderDays is always held on the first weekend of November. For many years, it was a one day event. It took a few years, but before we knew it CiderDays became a two days and then three days.

This podcast chat provides insider tips on traveling to CiderDays, places to stay, where to get cider and off beaten tips for this region. 047: Attending CiderDays provides info 2016's schedule, that chat goes live on September 21, 2016.

Where you can get supplies to make your own cider or buy cider to take home.

Tip: Place your order for cider supplies now - especially yeast!

Beerology this is a brand new store and it will be open by CiderDays 2016 (Northampton, MA)

Pine Hill Apple Orchard (Colrain, MA) also has a retail outlet with some cidermaking supplies and they sell bulk cider on CiderDays (usually 3-4 large cider blends so bring your carboys and barrels).

Let's begin with a bit of history;

The first CiderDays began as a one day event on the first saturday of November, the year was 1994. It has been held on the first weekend of November every year since.

Of course the Maloney's didn't do this all alone, but they were certainly the catalyst. Local orchards like Pine Hill, Clarkdale Fruit Farm, the now closed Greenwood Orchard in Northfield, which I regretfully say had one of the most amazing assortment of cider trees around along with a beautiful old press was sold after the owner just couldn't sustain the lack of interest in apples. Ug! Some of those trees are still there shrouded in vines. That orchard sold to folks who don't care about apples. It happens.

You can now stop in at so many more orchards to get a jug of cider or buy pear juice at Clarkdale for instance. Many sell fresh apples - pears and you can also enjoy a walk in the orchard.

One of the main source for CiderDays volunteers was Valley Fermenters, consider to be the oldest homebrew club in the US. I am a member and as such I gladly volunteered to go out to a cider house in the region and stand ready with carboy, airlock and sweet cider to provide a demo on cidermaking.

At the end of the day, we all congregated at the building next to Pine Hill which has since been turned into a residence. It was there that West County use to have a tasting room. A few of use showed up and Judith and Terry would provide a big round of cheese and we would all bring out our own bottles of cider. The chatter would grow louder and louder and eventually Judith would stand up on a chair and thank the group and do a toast. Little did we know that that after party would eventually turn in to the two session Cider Salon that is sold out every year.

In 1998, I was invited to the after after party/dinner at the Maloney's. Their home is tucked up high onCatamount Hill. A catamount is another name for a mountain lion. There are many sightings of these big cats and just as many denials by the Fish and Wildlife department in Massachusetts. Driving north of Pine Hill Orchard in Colrain, make sure to look to the right as you go down a long steep and I mean steep hill. You'll want to shift down and slow a bit, not only because of the hill but to see the beautiful life size metal shadow figure that is mounted on the side of the rocky hill that was cut in the form of a mountain lion. If you see it, you too can say that you saw a Catamount!

I certainly passed the lion on my way to the Maloneys, when I was invited to attend their special CiderDays after after dinner party with local apple farmers like Ben Clark of Clarkdale Orchard and Dave Shear of Pine Hill Orchard. Along with Paul Correnty who was the chef for many years at the Cider Dinner, up until the Maloney's and the other organizers realized that a larger community dinner made sense for CiderDays. Paul is quick to a smile and also the author of The Art of Cidermaking (1998).

Published in 1998, it was the first book I ever owned at the time on cidermaking and by the way he spelled cidermaking as one word.

In that book are photos taken of local orchards that are still to this day involved in CiderDays.

It was at that first dinner I attend, likely in 1998 cuz Paul was sitting next to me on a milk crate as there were no more chairs. We sat at a long table, with candles illuminating lots of cider smiles, bottles and jugs of cider and good conversation. It was then that I proclaimed out loud that I would really like to help promote apples and cider. And so I did, with many subsequent writes ups and features in Brewing News. I wrote the obituary for Terry Maloney when we lost him due to an industrial accident while working in his cidery in 2010. I had to really work hard to convince the editors to let me have space for cider in the well known beeriodical Brewing News, but they relented and now just this year all the writers for Yankee Brew News were told that they could put cider news in their regular beer column.

I'm not precise on the date, but soon I was the only person teaching cidermaking at CiderDays. For about two years in a row, I did a demo on saturday and sunday. I'm posting a photo of me taken at the saturday event that was held back when the old brick building in Colrain was used. I remember seeing Terry watching me and then saw Mike Beck standing way in the back…I think shaking his head.

I had brought along a big jug and bottles to share. I'm a bit of a rogue cidermaker and at the time didn't give a hoot about specific gravity or the science. Mike, probably thought I was crazy and he'd be right. But I also thought what up with this cidery from Michigan that is encasing their bottles is lime green? Of course that has changed, but back then - it was pretty wiggy branding for Uncle John's.

I taught cidermaking for the first 16 years of that event, but as my professional work as an international consultant in curriculum and crisis intervention became more demanding I had to pull back. Between 2008 and 2012 I was only able to do my demo at New Salem Preserves and that was about it. I barely had time to make my own cider, and as a result the quality in most recents years really declined. Which leads me to say,"Yes getting sweet cider to ferment is easy to do. The work of nurturing and paying attention to the cider once you get it rolling requires time and a bit of skill".

I suspect I will get back to it and certainly will make cider this year, but not the same volume that I use to make. My cider is now the voice of many around the world chatting about what you and I love to sip and savor.

There are more stories to tell and I plan on collecting those during this coming CiderDays, so if you have one, please don't be shy. I want to hear your tales if you have ever attend Ciderdays and would like to share a special moment for this amazing event - or leave me a message on this site via Speakpipe!

Overview of chat tips and mentions

Franklin County is located in Western Ma - which is 75 miles to the west of Bos.

Folks can fly into Logan airport, Manchester Airport in New Hampshire, the Providence Rhode Island airport and Bradley Field Airport in Ct.

Any of these airports will drop you into a region where you can plot your own map to CiderDays.

If you are traveling west on Route 2, pick up cidermaking supplies at NFG Home Brew Supply Shop. They are open thursday 3-8, friday 9-2 and saturday from 10 - 3.

I would recommend Bradley Field, mainly because it is the closest, super easy to get around, with lots of choices for local hotels - and some nearby Beer stops with tasting rooms - note there aren't that many cider hotspots.

Its an easy one hour drive up interstate 91 to Franklin county.

Or take Route 75 north and into Agawam and stop at Kaptain Jimmy's. They are part of the Opa Opa Brew Label (yes this is owned by two greek brothers who came to the US with nothing more than a blanket) and they have built up a big beer empire locally. I like this place because they have great food, big pours and a distillery on site. Easy stop, affordable and on you go.

Then pop on route 57 and it will take you back to Interstate 91 or go along the mighty Connecticut River and follow Route 5 all the way.

That will drop you right smack into Northampton Massachusetts, where Smith College is located. As you are entering town on Pleasant Street you will see to your right Beerology at 324 Pleasant. This is a new home brew supply store own by husband and wife team Mike Schilling and Jordana Starr.

I am going to record a Cider Chat at Beerology on Friday November 4th with Ellen Cavalli of Tilted Shed Cider in California and maybe Darlene Hayes too. They are both traveling together. You can listen to my chat with Darlene by going to episode 18.

Stop in and get your supplies at Beerology on the way in as they are really stoked to share their wealth of knowledge.

Northampton is a college town and a very eclectic city with excellent coffee shops, beer bars, like The Foundry, Dirty Truth, and Sierra Grille. The Sierra Grille has two dedicated cider taps. And I am talking with O'Brain Tomlin (who by the way is actor Susan Sarandon's brother - cool right) he is a great dude in his own right believe me and he loves to talk about food. I expect he will be doing a cider menu that weekend, so stay tuned for last minute tips as we get closer to CiderDays.

As you are rolling north on Route 5 out of Northampton you can stop in at Beer and Winemaking Supplies Inc - also a homebrew shop, incase you forgot some critical items like a carboy or a food grade plastic 5 gallon bucket to get some unpasteurized sweet juice that weekend.

Also, this stretch of road has a bunch of gas stations and further up on Route 5 you can hop back on Interstate 91 and sail north or if you decide to take the back way you will pass Big Y grocery store and then River Vally Market - which has a nice selection of food and a bit of cider.

From here you are about 20 minutes to Greenfield and Franklin County.

Franklin county spans both sides of the Connecticut River.

There is a spectacular view at Mount Sugarloaf which is a State Park. I don't think you will be able to drive up this late in the season, but there is a nice hike that would take an hour of your time to get up and down. Here they filmed a Mel Gibson motion picture a couple years back now. Whatever…and many folks travel here to view the Ct River. You can see all the way south to Springfield.

There is a great hike up the road, but I recommend taking the trail with its switchbacks and views along the way and then coming back down the road. Believe me it is worth it.

You can then drive north from Sugar Loaf and pass into South Deerfield. that will take you back to Route 5 and in no time you will be in Old Deerfield. There are two big attractions right in South Deerfield, Yankee Candle which is a trippy tourist area, but it has lots of restrooms and a restaurant and then also the Butterfly museum.

There is also a Red Roof Inn right off the highway here. This is not a bad location to land after a busy day, because you can fly right up the highway and manever about pretty easily from this spot. It is about a 10 minute drive up the road to downtown Greenfield.

Deerfield Academy is located in the Heart of Old Deerfield or Historic Deerfield as some prefer to call it. This is where a lot of events have taken place over the years for CiderDays at the White Church, where we also hold our monthly Valley Fermenters meeting on the second thursday of every month.

There is a ton of history here to see. A world class museum and the Deerfield Inn, if you have the bucks to stay here, they do have a very nice restaurant and the location is perfect for many CiderDays events.

If you are just driving through this town you will see a ton of old New England homes and the Sheldon Hatchet Door. It is the original door that was there when during a very bloody 1704 Raid on the town. Check the link provided to find more info.

Swing up north on Route 5 and soon you will be in Downtown Greenfield. Stop in at Seymour a beer bar, that I know will have cider on hand - I expect they will be having a bit of a cidercentric selection all weekend. I will be there on friday night post Darlene Hayes talk across the street. Watch for my tweets on last minute updates on events and meetups on my twitter feed @ciderchat

If you are looking for lodging during your stay check out Airbnb and also some of the fine Bnb's There are a bunch of selections.

There is also a Hampton Inn, a Days Inn in Greefield. You might be caught having to look south in Amherst and Hadley for lodging or even Northampton. But don't worry, it is all pretty darn drivable and as this is considered the 5 college area there are lots of cheap darn good eats to find too. I use Hotels.com to peruse the reviews and make the best selection and recommend the same to you.

As I said earlier Franklin County covers a very wide area. You will hear folks calling the hill towns of Colrain and Shelburne Falls " West County" and some think this is the Berkshires, but in the end it is all still Franklin County.

Do know there is lodging also in Shelburne Falls and out this way on Route 2, which is also called the Mohawk Trail. In Shelburne Falls, you have to see the Bridge of Flowers, which was an old trolley track that is now adorn with flowers and lovely to walk year round.

This town has also been used for filming major motion pictures like the Judge and Labor Day.

But I know it as a great place to walk about and get a good bite to eat, view the Pothole area south of the bridge that connects Shelburne Falls and Buckland across the river and get a cone of ice cream before heading home.

Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today.

Donate to Cider Chat! Help keep the chat thriving!

No need to scroll up. I have posted the chat right here for you to start listening. Enjoy![app_audio src="http://ciderchat.com/wp-content/uploads/2016/09/046-Going-to-CiderDays-Insider-Tips-Massachusetts.mp3"]]]>With a bit of history on the oldest Cider Fest in the US held the 1st weekend of November

CiderDays is always held on the first weekend of November. For many years, it was a one day event. It took a few years, but before we knew it CiderDays became a two days and then three days.

This podcast chat provides insider tips on traveling to CiderDays, places to stay, where to get cider and off beaten tips for this region. 047: Attending CiderDays provides info 2016's schedule, that chat goes live on September 21, 2016.

Where you can get supplies to make your own cider or buy cider to take home.

Tip: Place your order for cider supplies now - especially yeast!

Beerology this is a brand new store and it will be open by CiderDays 2016 (Northampton, MA)

Pine Hill Apple Orchard (Colrain, MA) also has a retail outlet with some cidermaking supplies and they sell bulk cider on CiderDays (usually 3-4 large cider blends so bring your carboys and barrels).

Let's begin with a bit of history;

The first CiderDays began as a one day event on the first saturday of November, the year was 1994. It has been held on the first weekend of November every year since.

Of course the Maloney's didn't do this all alone, but they were certainly the catalyst. Local orchards like Pine Hill, Clarkdale Fruit Farm, the now closed Greenwood Orchard in Northfield, which I regretfully say had one of the most amazing assortment of cider trees around along with a beautiful old press was sold after the owner just couldn't sustain the lack of interest in apples. Ug! Some of those trees are still there shrouded in vines. That orchard sold to folks who don't care about apples. It happens.

You can now stop in at so many more orchards to get a jug of cider or buy pear juice at Clarkdale for instance. Many sell fresh apples - pears and you can also enjoy a walk in the orchard.

One of the main source for CiderDays volunteers was Valley Fermenters, consider to be the oldest homebrew club in the US. I am a member and as such I gladly volunteered to go out to a cider house in the region and stand ready with carboy, airlock and sweet cider to provide a demo on cidermaking.

At the end of the day, we all congregated at the building next to Pine Hill which has since been turned into a residence. It was there that West County use to have a tasting room. A few of use showed up and Judith and Terry would provide a big round of cheese and we would all bring out our own bottles of cider. The chatter would grow louder and louder and eventually Judith would stand up on a chair and thank the group and do a toast. Little did we know that that after party would eventually turn in to the two session Cider Salon that is sold out every year.

In 1998, I was invited to the after after party/dinner at the Maloney's. Their home is tucked up high onCatamount Hill. A catamount is another name for a mountain lion. There are many sightings of these big cats and just as many denials by the Fish and Wildlife department in Massachusetts. Driving north of Pine Hill Orchard in Colrain, make sure to look to the right as you go down a long steep and I mean steep hill. You'll want to shift down and slow a bit, not only because of the hill but to see the beautiful life size metal shadow figure that is mounted on the side of the rocky hill that was cut in the form of a mountain lion. If you see it, you too can say that you saw a Catamount!

I certainly passed the lion on my way to the Maloneys, when I was invited to attend their special CiderDays after after dinner party with local apple farmers like Ben Clark of Clarkdale Orchard and Dave Shear of Pine Hill Orchard. Along with Paul Correnty who was the chef for many years at the Cider Dinner, up until the Maloney's and the other organizers realized that a larger community dinner made sense for CiderDays. Paul is quick to a smile and also the author of The Art of Cidermaking (1998).

Published in 1998, it was the first book I ever owned at the time on cidermaking and by the way he spelled cidermaking as one word.

In that book are photos taken of local orchards that are still to this day involved in CiderDays.

It was at that first dinner I attend, likely in 1998 cuz Paul was sitting next to me on a milk crate as there were no more chairs. We sat at a long table, with candles illuminating lots of cider smiles, bottles and jugs of cider and good conversation. It was then that I proclaimed out loud that I would really like to help promote apples and cider. And so I did, with many subsequent writes ups and features in Brewing News. I wrote the obituary for Terry Maloney when we lost him due to an industrial accident while working in his cidery in 2010. I had to really work hard to convince the editors to let me have space for cider in the well known beeriodical Brewing News, but they relented and now just this year all the writers for Yankee Brew News were told that they could put cider news in their regular beer column.

I'm not precise on the date, but soon I was the only person teaching cidermaking at CiderDays. For about two years in a row, I did a demo on saturday and sunday. I'm posting a photo of me taken at the saturday event that was held back when the old brick building in Colrain was used. I remember seeing Terry watching me and then saw Mike Beck standing way in the back…I think shaking his head.

I had brought along a big jug and bottles to share. I'm a bit of a rogue cidermaker and at the time didn't give a hoot about specific gravity or the science. Mike, probably thought I was crazy and he'd be right. But I also thought what up with this cidery from Michigan that is encasing their bottles is lime green? Of course that has changed, but back then - it was pretty wiggy branding for Uncle John's.

I taught cidermaking for the first 16 years of that event, but as my professional work as an international consultant in curriculum and crisis intervention became more demanding I had to pull back. Between 2008 and 2012 I was only able to do my demo at New Salem Preserves and that was about it. I barely had time to make my own cider, and as a result the quality in most recents years really declined. Which leads me to say, "Yes getting sweet cider to ferment is easy to do. The work of nurturing and paying attention to the cider once you get it rolling requires time and a bit of skill".

I suspect I will get back to it and certainly will make cider this year, but not the same volume that I use to make. My cider is now the voice of many around the world chatting about what you and I love to sip and savor.

There are more stories to tell and I plan on collecting those during this coming CiderDays, so if you have one, please don't be shy. I want to hear your tales if you have ever attend Ciderdays and would like to share a special moment for this amazing event - or leave me a message on this site via Speakpipe!

Overview of chat tips and mentions

Franklin County is located in Western Ma - which is 75 miles to the west of Bos.

Folks can fly into Logan airport, Manchester Airport in New Hampshire, the Providence Rhode Island airport and Bradley Field Airport in Ct.

Any of these airports will drop you into a region where you can plot your own map to CiderDays.

If you are traveling west on Route 2, pick up cidermaking supplies at NFG Home Brew Supply Shop. They are open thursday 3-8, friday 9-2 and saturday from 10 - 3.

I would recommend Bradley Field, mainly because it is the closest, super easy to get around, with lots of choices for local hotels - and some nearby Beer stops with tasting rooms - note there aren't that many cider hotspots.

Its an easy one hour drive up interstate 91 to Franklin county.

Or take Route 75 north and into Agawam and stop at Kaptain Jimmy's. They are part of the Opa Opa Brew Label (yes this is owned by two greek brothers who came to the US with nothing more than a blanket) and they have built up a big beer empire locally. I like this place because they have great food, big pours and a distillery on site. Easy stop, affordable and on you go.

Then pop on route 57 and it will take you back to Interstate 91 or go along the mighty Connecticut River and follow Route 5 all the way.

That will drop you right smack into Northampton Massachusetts, where Smith College is located. As you are entering town on Pleasant Street you will see to your right Beerology at 324 Pleasant. This is a new home brew supply store own by husband and wife team Mike Schilling and Jordana Starr.

I am going to record a Cider Chat at Beerology on Friday November 4th with Ellen Cavalli of Tilted Shed Cider in California and maybe Darlene Hayes too. They are both traveling together. You can listen to my chat with Darlene by going to episode 18.

Stop in and get your supplies at Beerology on the way in as they are really stoked to share their wealth of knowledge.

Northampton is a college town and a very eclectic city with excellent coffee shops, beer bars, like The Foundry, Dirty Truth, and Sierra Grille. The Sierra Grille has two dedicated cider taps. And I am talking with O'Brain Tomlin (who by the way is actor Susan Sarandon's brother - cool right) he is a great dude in his own right believe me and he loves to talk about food. I expect he will be doing a cider menu that weekend, so stay tuned for last minute tips as we get closer to CiderDays.

As you are rolling north on Route 5 out of Northampton you can stop in at Beer and Winemaking Supplies Inc - also a homebrew shop, incase you forgot some critical items like a carboy or a food grade plastic 5 gallon bucket to get some unpasteurized sweet juice that weekend.

Also, this stretch of road has a bunch of gas stations and further up on Route 5 you can hop back on Interstate 91 and sail north or if you decide to take the back way you will pass Big Y grocery store and then River Vally Market - which has a nice selection of food and a bit of cider.

From here you are about 20 minutes to Greenfield and Franklin County.

Franklin county spans both sides of the Connecticut River.

There is a spectacular view at Mount Sugarloaf which is a State Park. I don't think you will be able to drive up this late in the season, but there is a nice hike that would take an hour of your time to get up and down. Here they filmed a Mel Gibson motion picture a couple years back now. Whatever…and many folks travel here to view the Ct River. You can see all the way south to Springfield.

There is a great hike up the road, but I recommend taking the trail with its switchbacks and views along the way and then coming back down the road. Believe me it is worth it.

You can then drive north from Sugar Loaf and pass into South Deerfield. that will take you back to Route 5 and in no time you will be in Old Deerfield. There are two big attractions right in South Deerfield, Yankee Candle which is a trippy tourist area, but it has lots of restrooms and a restaurant and then also the Butterfly museum.

There is also a Red Roof Inn right off the highway here. This is not a bad location to land after a busy day, because you can fly right up the highway and manever about pretty easily from this spot. It is about a 10 minute drive up the road to downtown Greenfield.

Deerfield Academy is located in the Heart of Old Deerfield or Historic Deerfield as some prefer to call it. This is where a lot of events have taken place over the years for CiderDays at the White Church, where we also hold our monthly Valley Fermenters meeting on the second thursday of every month.

There is a ton of history here to see. A world class museum and the Deerfield Inn, if you have the bucks to stay here, they do have a very nice restaurant and the location is perfect for many CiderDays events.

If you are just driving through this town you will see a ton of old New England homes and the Sheldon Hatchet Door. It is the original door that was there when during a very bloody 1704 Raid on the town. Check the link provided to find more info.

Swing up north on Route 5 and soon you will be in Downtown Greenfield. Stop in at Seymour a beer bar, that I know will have cider on hand - I expect they will be having a bit of a cidercentric selection all weekend. I will be there on friday night post Darlene Hayes talk across the street. Watch for my tweets on last minute updates on events and meetups on my twitter feed @ciderchat

If you are looking for lodging during your stay check out Airbnb and also some of the fine Bnb's There are a bunch of selections.

There is also a Hampton Inn, a Days Inn in Greefield. You might be caught having to look south in Amherst and Hadley for lodging or even Northampton. But don't worry, it is all pretty darn drivable and as this is considered the 5 college area there are lots of cheap darn good eats to find too. I use Hotels.com to peruse the reviews and make the best selection and recommend the same to you.

As I said earlier Franklin County covers a very wide area. You will hear folks calling the hill towns of Colrain and Shelburne Falls " West County" and some think this is the Berkshires, but in the end it is all still Franklin County.

Do know there is lodging also in Shelburne Falls and out this way on Route 2, which is also called the Mohawk Trail. In Shelburne Falls, you have to see the Bridge of Flowers, which was an old trolley track that is now adorn with flowers and lovely to walk year round.

This town has also been used for filming major motion pictures like the Judge and Labor Day.

But I know it as a great place to walk about and get a good bite to eat, view the Pothole area south of the bridge that connects Shelburne Falls and Buckland across the river and get a cone of ice cream before heading home.

Help Support Cider Chat's (Ria's) trip to the International Hall of Gala Ciders. I am sure I won't have this trip paid off for a while and every little bit counts. Please donate today.

Donate to Cider Chat! Help keep the chat thriving!

No need to scroll up. I have posted the chat right here for you to start listening. Enjoy![app_audio src="http://ciderchat.com/wp-content/uploads/2016/09/046-Going-to-CiderDays-Insider-Tips-Massachusetts.mp3"]]]>58:35cleanperry,farmer,cheese,foodie,yeast,homebrewing,cider,orchard,barrelaging,sidra,cidermaker,cidre,hardcider,cidery,keeve,icecider,pomology,ciderdays045 J. Cline Ph.D. & D. Plotkowski | Pomology Cider Research, CanadaWed, 07 Sep 2016 07:30:00 +0000Dr John Cline and Derek Plotkowski chat the study of pomes, i.e., Pomology and their current research on cider apples. They are based at the University of Guelph in Ontario Canada.

Your support in getting Cider Chat to attend the VI International Hall of Gala Ciders in Asturias, Spain is need now. Please become a Patron of Cider Chat via my Cider Chat Pateron page.

Cheers,

Ria

Donate to Cider Chat! Help keep the chat thriving!

]]>01:01:59cleanperry,farmer,cheese,foodie,yeast,homebrewing,cider,orchard,barrelaging,importer,sidra,cidermaker,cidre,hardcider,cidery,keeve,icecider,pomology044: Sebastian Lousada | Flag Hill Farm Cider, VTWed, 31 Aug 2016 07:30:00 +0000Flag Hill Farm makers of what they call Vermont Organic Hard Cider, is fully off the grid, certified organic, are makers of both cider and Pomme-de-vie AND I bet you haven't heard of it! So join me in this intimate conversation with the cidermaker, Sebastian Lousada as we discuss his journey to cider and the products he makes today! Sebastian originally hails from the UK, but he has been making cider before 1984. Back then they planted 50 standard trees the first year, just wanting to have apples. As they were living on top of Flag Hill a high mountain location, they decided to plant 100 more trees in 1989. Being certified organic encouraged he and his wife Sabra Ewing to begin selling cider. In 1990, they became bonded as a winery. Sebastian mentions that back then people had no idea what cider was or that it even had alcohol in it. Thus they decided to spell their product as Cyder, with a "Y" to differentiate it from other products. Flag Hill's ciders are available in VT, MA and throughout New England. "On a good year we make 4000 gallons of cider. Because we only want to use apples that we have grown." Flag Hill Farm's Cider • Sapsucker - named a Belgian Beer Style 9% • Vermont Still Cyder 8.5% • Vermont Sparkling Cider 9.5% Pomme-de-Vie, Flag Hill Farm's was inspired by the French apple brandy Calvados. Contact Flag Hill Farm P.O. Box 31, Vershire VT 05079 Telephone: 802-685-7724 email: vermont@gmail.com website: http://www.flaghillfarm.com/ Mentions in this chat Annie Proulx author of Cider: Making, Using & Enjoying Sweet & Hard Cider, 3rd Edition Lew Nichols co authored the above book with Annie Proulx. Julian Temperley Sebastian visited in the UK Ruby Wines is Flag Hill's distributor If you like this chat and please join in and support Cider Chat's quest to continue to keep the chat thriving, go to Cider Chat's Patreon Page. It is easy, secure and makes a bushel of difference for keeping this podcast rolling out future shows like this one with Sebastian! Follow Cider Chat on twitter @ciderchat]]>Flag Hill Farm makers of what they call Vermont Organic Hard Cider, is fully off the grid, certified organic, are makers of both cider and Pomme-de-vie AND I bet you haven't heard of it! So join me in this intimate conversation with the cidermaker, Sebastian Lousada as we discuss his journey to cider and the products he makes today! Sebastian originally hails from the UK, but he has been making cider before 1984. Back then they planted 50 standard trees the first year, just wanting to have apples. As they were living on top of Flag Hill a high mountain location, they decided to plant 100 more trees in 1989. Being certified organic encouraged he and his wife Sabra Ewing to begin selling cider. In 1990, they became bonded as a winery. Sebastian mentions that back then people had no idea what cider was or that it even had alcohol in it. Thus they decided to spell their product as Cyder, with a "Y" to differentiate it from other products. Flag Hill's ciders are available in VT, MA and throughout New England. "On a good year we make 4000 gallons of cider. Because we only want to use apples that we have grown." Flag Hill Farm's Cider • Sapsucker - named a Belgian Beer Style 9% • Vermont Still Cyder 8.5% • Vermont Sparkling Cider 9.5% Pomme-de-Vie, Flag Hill Farm's was inspired by the French apple brandy Calvados. Contact Flag Hill Farm P.O. Box 31, Vershire VT 05079 Telephone: 802-685-7724 email: vermont@gmail.com website: http://www.flaghillfarm.com/ Mentions in this chat Annie Proulx author of Cider: Making, Using & Enjoying Sweet & Hard Cider, 3rd Edition Lew Nichols co authored the above book with Annie Proulx. Julian Temperley Sebastian visited in the UK Ruby Wines is Flag Hill's distributor If you like this chat and please join in and support Cider Chat's quest to continue to keep the chat thriving, go to Cider Chat's Patreon Page. It is easy, secure and makes a bushel of difference for keeping this podcast rolling out future shows like this one with Sebastian! Follow Cider Chat on twitter @ciderchat]]>01:03:57cleanperry,farmer,cheese,foodie,yeast,homebrewing,cider,vermont,orchard,barrelaging,importer,sidra,cidermaker,cidre,hardcider,cidery,keeve,icecider043: Colin Davis | Shacksbury, VTWed, 24 Aug 2016 07:30:00 +0000Colin Davis is the lead ciderman at Shacksbury, a cidery based in northern Vermont in the town of Shoreham. Shacksbury was incorporated in 2013 and began selling ciders in 2014. Unlike many new startups that focus locally, the decision was made early on, to sell broadly.

The immediate success of Shacksbury can be credited to both Colin Davis and his business partner David Dolginow. They hit the road running by creating a formidable team with the likes of Simon Day from the UK's Once Upon a Tree and Ainara Otaño, a Basque cider maker from Petritegi .

The Basque collaboration with Ainara is now bottled in Spain. Shacksbury's Arlo, Farmhouse and Classic ciders are all blended with a Spanish base cider and their own Vermont cider.

There is also a base blend that is pre fermented in the UK and shipped to the US. Simon and Colin work with the Dragon Orchard in England, a 40 acre orchard and decide together what apples go in the base cider.

Don't be fooled into thinking that this is all imported cider. Sunrise Orchards is a local Vermont orchard that they work with, as well as, having planted their own trees with scion wood from the Poverty Lane Orchards.

Lost Apple Project, using local apples found on "feral trees" in the Vermont backwoods. As they find the perfect apple that taste just right they are trying to propagate new trees.

Pick Cider is the United States Association of Cider Makers campaign to get American to pick cider to have with their Thanksgiving meal. Stay tuned to what is sure to be a very fun and productive campaign.

]]>Colin Davis is the lead ciderman at Shacksbury, a cidery based in northern Vermont in the town of Shoreham. Shacksbury was incorporated in 2013 and began selling ciders in 2014. Unlike many new startups that focus locally, the decision was made early on, to sell broadly.

The immediate success of Shacksbury can be credited to both Colin Davis and his business partner David Dolginow. They hit the road running by creating a formidable team with the likes of Simon Day from the UK's Once Upon a Tree and Ainara Otaño, a Basque cider maker from Petritegi .

The Basque collaboration with Ainara is now bottled in Spain. Shacksbury's Arlo, Farmhouse and Classic ciders are all blended with a Spanish base cider and their own Vermont cider.

There is also a base blend that is pre fermented in the UK and shipped to the US. Simon and Colin work with the Dragon Orchard in England, a 40 acre orchard and decide together what apples go in the base cider.

Don't be fooled into thinking that this is all imported cider. Sunrise Orchards is a local Vermont orchard that they work with, as well as, having planted their own trees with scion wood from the Poverty Lane Orchards.

Lost Apple Project, using local apples found on "feral trees" in the Vermont backwoods. As they find the perfect apple that taste just right they are trying to propagate new trees.

Pick Cider is the United States Association of Cider Makers campaign to get American to pick cider to have with their Thanksgiving meal. Stay tuned to what is sure to be a very fun and productive campaign.

CiderFeast was held alongside the East River near the upper East Village. We sat on three chairs with a bottle of Bone Dry Cider from the Brooklyn Cider House. With cups in hand we kept on talking through the noise of a biplane taking off on the river besides us and the sounds of the city.

The New York Cider Association is comprised of a 9 member board. The members are growers, cidermakers and work on a sustainable farming culture.

The New York Cider Association is a non for profit. It has memberships for cideries producing between:

1 and 5K Gallons

5 - 25K

25 - 250K

and 250 and up

Additionally, NYCA has memberships for growers, associated industries such as distributors and equipment suppliers, cideries-in-planning, and enthusiasts.

NYCA' cider goal is increase tourism, cider and apple marketing, provide assistance with value added capital grants, and work towards making it easier for cideries to get licensed.

Cider Week in New York grew out of the Cider Project a Hudson Valley an Apple Exchange with NY and French cideries (listed below). CiderWeekNY was started in 20111. The NY Association grew out of Cider week.

What is cider and how is the Association informing consumers?

By working with professionals in the beverage trade and working towards making them ambassadors for cider

Jenn Smith's tips on forming a Cider Association:

Being open to a diversity of communication styles.

Build time into your life for the spontaneous and important educational conversations.

Anticipate opportunities for bringing together your cidermakers, showcasing their services to the consumer audience.

Cider Weeks in New York State

Cider Week NYC was started in 2011-will be held October 21st through the 30th for 2016

Ria will be taping an chat with Normandy cidermaker Eric Bordelet this September. Become a Patron of Cider Chat via https://www.patreon.com/ciderchat?ty=hand be part of the behind the scenes taping of this very special chat with this world renown cider man.

]]>Jennifer Smith the Executive Director of New York Cider Association and Sara Grady Founder of NY Cider Week discuss the state's commitment to cider and upcoming events.

CiderFeast was held alongside the East River near the upper East Village. We sat on three chairs with a bottle of Bone Dry Cider from the Brooklyn Cider House. With cups in hand we kept on talking through the noise of a biplane taking off on the river besides us and the sounds of the city.

The New York Cider Association is comprised of a 9 member board. The members are growers, cidermakers and work on a sustainable farming culture.

The New York Cider Association is a non for profit. It has memberships for cideries producing between:

1 and 5K Gallons

5 - 25K

25 - 250K

and 250 and up

Additionally, NYCA has memberships for growers, associated industries such as distributors and equipment suppliers, cideries-in-planning, and enthusiasts.

NYCA' cider goal is increase tourism, cider and apple marketing, provide assistance with value added capital grants, and work towards making it easier for cideries to get licensed.

Cider Week in New York grew out of the Cider Project a Hudson Valley an Apple Exchange with NY and French cideries (listed below). CiderWeekNY was started in 20111. The NY Association grew out of Cider week.

What is cider and how is the Association informing consumers?

By working with professionals in the beverage trade and working towards making them ambassadors for cider

Jenn Smith's tips on forming a Cider Association:

Being open to a diversity of communication styles.

Build time into your life for the spontaneous and important educational conversations.

Anticipate opportunities for bringing together your cidermakers, showcasing their services to the consumer audience.

Cider Weeks in New York State

Cider Week NYC was started in 2011-will be held October 21st through the 30th for 2016

Ria will be taping an chat with Normandy cidermaker Eric Bordelet this September. Become a Patron of Cider Chat via https://www.patreon.com/ciderchat?ty=h and be part of the behind the scenes taping of this very special chat with this world renown cider man.

Soon after Oregon cideries began joining and now the current list of cideries is around 300 members and growing!

Emily's Background

Emily has deep roots to the UK via her father who is from England. After a trip to Herefordshire she returned to the US with an even greater drive to get involved in her region's cider scene. She was most recently the Program Manager at the Association for a year and a half and then moved into the Executive Director position when the Sherrye Wyatt, stepped down.

Mentions in this chat: Kurant Cider is part of the Cider Chat's #CiderGoingUp Campaign. As such I happily share news and updates for the Pennsylvania cidery. Go to the link and listen to Joe Getz of Kurant share his story of the cidery. Find a link to their website and join their new cider club The Scratters ( a swap, meet up and learn about cider group).

Are you a commercial cidermaker? For the cost of 2-bottles per month you can join the CiderGoing Up Campaign too. Join in via the Cider Chat Patreon Page and Help Keep This Chat Thriving!

]]>Emily Ritchie is the Executive Director of the Northwest Cider Association a region covering Washington, Oregon, Idaho, Montana and British Columbia. This region's cider scene is on fire and growing!

The Northwest Cider Association was formed in 2010. The following Washington State cideries listed below initially kick started the Association.

Soon after Oregon cideries began joining and now the current list of cideries is around 300 members and growing!

Emily's Background

Emily has deep roots to the UK via her father who is from England. After a trip to Herefordshire she returned to the US with an even greater drive to get involved in her region's cider scene. She was most recently the Program Manager at the Association for a year and a half and then moved into the Executive Director position when the Sherrye Wyatt, stepped down.

Mentions in this chat: Kurant Cider is part of the Cider Chat's #CiderGoingUp Campaign. As such I happily share news and updates for the Pennsylvania cidery. Go to the link and listen to Joe Getz of Kurant share his story of the cidery. Find a link to their website and join their new cider club The Scratters ( a swap, meet up and learn about cider group).

Are you a commercial cidermaker? For the cost of 2-bottles per month you can join the CiderGoing Up Campaign too. Join in via the Cider Chat Patreon Page and Help Keep This Chat Thriving!

]]>44:45cleanperry,association,farmer,cheese,foodie,northwest,yeast,homebrewing,cider,orchard,barrelaging,importer,sidra,cidermaker,cidre,hardcider,cidery,keeve,icecider040 Diego Rivera | Quebrada del Chucao, ChileWed, 03 Aug 2016 07:30:00 +0000Quebrada del Chucao is a family owned cidery in Villarica (vee aree-ka), a village located in southern Chile. The Nahrwold family along with cousin Diego Rivera have been making cider commercially since 2012. Villarica is located approximately 746 kilometers/463 miles south of the capital of Santiago. In view of the town is a volcano that Diego will describe during this chat as active and illuminated at night "very mystical with lots of local lore'. Says Diego on making cider at the base of the Villarrica volcano. "We can't do much if the volcano explodes, apart from running"

Diego helped me interpret and understand the cidery's name; Quebrada means a water creek. And Chucao is a small hopping bird (it doesn't fly) that stays on the forest floor. Look at the label on Quebrada del Chucao's cider below.

Diego is a winemaker full time and heads to Villarica once or twice a month to check the cider. The cidery sits on his Uncle Jorge Nahrwold farm. His son Matías Nahrwold, is Diego's cousin and they work together at the cidery.

Chile grows many different varieties of apples. Brought over by the Europeans, the country side does have many old apple trees that are still being discovered. Locals have their own names for apples such as the Roja Chica, which Diego discusses in this chat. It is a small apple that is high in tannins and polyphenols.

Quebrada del Chucao Ciders

Currently Quebrada del Chucao is producing 7000 bottles of cider in 750ML bottles. The goal is to increase production to 24,000 bottles in the next few years. Apple are bought from local orchards and are then pressed and blended. There is very little sugar added and a bit of yeast. Says Diego, "The goal is slow production and keeping the quality of the cider."

They use the Champagne method for making their cider or as they call it Sidra Espumante Brut Nature, which Deigo provides details of in this chat.

And, Quebrada del Chucao is experimenting with a Poire or Perry.

The Chilean cider scene is growing. There is currently talks on forming a Chilean Cider Association to promote local cider and educate the public. Cider in Chile can not have an abv higher than 8% which Diego says is a bit of a drawback.

]]>Quebrada del Chucao is a family owned cidery in Villarica (vee aree-ka), a village located in southern Chile. The Nahrwold family along with cousin Diego Rivera have been making cider commercially since 2012. Villarica is located approximately 746 kilometers/463 miles south of the capital of Santiago. In view of the town is a volcano that Diego will describe during this chat as active and illuminated at night "very mystical with lots of local lore'. Says Diego on making cider at the base of the Villarrica volcano. "We can't do much if the volcano explodes, apart from running"

Diego helped me interpret and understand the cidery's name; Quebrada means a water creek. And Chucao is a small hopping bird (it doesn't fly) that stays on the forest floor. Look at the label on Quebrada del Chucao's cider below.

Diego is a winemaker full time and heads to Villarica once or twice a month to check the cider. The cidery sits on his Uncle Jorge Nahrwold farm. His son Matías Nahrwold, is Diego's cousin and they work together at the cidery.

Chile grows many different varieties of apples. Brought over by the Europeans, the country side does have many old apple trees that are still being discovered. Locals have their own names for apples such as the Roja Chica, which Diego discusses in this chat. It is a small apple that is high in tannins and polyphenols.

Quebrada del Chucao Ciders

Currently Quebrada del Chucao is producing 7000 bottles of cider in 750ML bottles. The goal is to increase production to 24,000 bottles in the next few years. Apple are bought from local orchards and are then pressed and blended. There is very little sugar added and a bit of yeast. Says Diego, "The goal is slow production and keeping the quality of the cider."

They use the Champagne method for making their cider or as they call it Sidra Espumante Brut Nature, which Deigo provides details of in this chat.

And, Quebrada del Chucao is experimenting with a Poire or Perry.

The Chilean cider scene is growing. There is currently talks on forming a Chilean Cider Association to promote local cider and educate the public. Cider in Chile can not have an abv higher than 8% which Diego says is a bit of a drawback.

]]>01:04:58cleanperry,farmer,cheese,foodie,chile,yeast,homebrewing,cider,orchard,barrelaging,importer,sidra,cidermaker,cidre,hardcider,cidery,keeve,quebradadelchucao039: Andreas Sundgren | Brännland Cider, SwedenWed, 13 Jul 2016 07:30:00 +0000Andreas Sundgren's Brännland Cider specialty is iscider (ice cider). He has won multiple awards and follows traditional techniques that are "true to the quality denomination of Quebec". He reached out to renown American ice cidermaker Eleanor Leger of Eden Cider of Newport Vermont, crediting her for helping him understand the makings of ice cider.

Based in Sweden, Andreas uses cryoconcentration - which is where the apple juice pre-fermentation is frozen to separate the water from the juice. The juice is then racked (siphon) out of the frozen mass of water and then fermented.

]]>Andreas Sundgren's Brännland Cider specialty is iscider (ice cider). He has won multiple awards and follows traditional techniques that are "true to the quality denomination of Quebec". He reached out to renown American ice cidermaker Eleanor Leger of Eden Cider of Newport Vermont, crediting her for helping him understand the makings of ice cider.

Based in Sweden, Andreas uses cryoconcentration - which is where the apple juice pre-fermentation is frozen to separate the water from the juice. The juice is then racked (siphon) out of the frozen mass of water and then fermented.

]]>59:11cleanperry,farmer,cheese,foodie,yeast,homebrewing,cider,orchard,barrelaging,importer,sidra,cidermaker,cidre,hardcider,cidery,keeve,brnnland,icecider038: Eric Foster | Stem Ciders, ColoradoWed, 06 Jul 2016 07:30:00 +0000Stem Cider was started by Eric Foster and Phil Kao, Michigan natives who founded their urban cidery in Denver Colorado. Since opening in 2014, they have already been awarded a bevy of cider medals at the Great Lakes International Cider and Perry Competition (GLINTCAP) see list below.

Stem brings apple and "single strength" juice in from Colorado's western Slope towns of Paonia,Hotchkiss, and as well as the state of Michigan and the Pacific Northwest.

Become a patron of Cider Chat. Patrons at the $3/month or more receive the Neil Worley chat on Keeving. A 15-page document loaded with keeving tips. There are more offering for Patrons, find out more by visiting the Patreon page for Cider Chat.

]]>Stem Cider was started by Eric Foster and Phil Kao, Michigan natives who founded their urban cidery in Denver Colorado. Since opening in 2014, they have already been awarded a bevy of cider medals at the Great Lakes International Cider and Perry Competition (GLINTCAP) see list below.

Stem brings apple and "single strength" juice in from Colorado's western Slope towns of Paonia,Hotchkiss, and as well as the state of Michigan and the Pacific Northwest.

Become a patron of Cider Chat. Patrons at the $3/month or more receive the Neil Worley chat on Keeving. A 15-page document loaded with keeving tips. There are more offering for Patrons, find out more by visiting the Patreon page for Cider Chat.

]]>53:50cleanperry,farmer,cheese,stem,foodie,colorado,yeast,homebrewing,cider,orchard,barrelaging,importer,sidra,ciders,cidermaker,cidre,hardcider,cidery,keeve037: Tim Larsen | Snowdrift Cider, WAWed, 29 Jun 2016 07:30:00 +0000Tim Larsen was at the all day event, Pour the Core in Brooklyn, NYC waiting on a long line of thirsty cider drinkers. During a the break between sessions I was able to squirrel away with Tim in a back corner of the Brooklyn Expo Center and chat Snowdrift ciders and their perry.

In this chat Tim and I discuss:

Snowdrift Ciders- see below the 9 ciders that recently all won awards in April of 2016.

]]>Tim Larsen was at the all day event, Pour the Core in Brooklyn, NYC waiting on a long line of thirsty cider drinkers. During a the break between sessions I was able to squirrel away with Tim in a back corner of the Brooklyn Expo Center and chat Snowdrift ciders and their perry.

In this chat Tim and I discuss:

Snowdrift Ciders - see below the 9 ciders that recently all won awards in April of 2016.

]]>50:56cleanperry,farmer,cheese,washington,foodie,yeast,homebrewing,cider,orchard,barrelaging,importer,sidra,cidermaker,cidre,hardcider,cidery,keeve,snowdrifty036: Shannon Edgar & Ben R-Sano | Stormalong Hard Cider, MAWed, 22 Jun 2016 07:00:00 +0000Shannon Edgar's new cidery in the historical Cider town of Sherborn Massachusetts is already winning awards! In spring of 2016, at Michigan's Great Lakes International Cider and Perry Competition (GLINTCAP) Stormalong Hard Cider took home 5 medals! Look at the bottom of the page for the listing.

This chat begins with Shannon and Benjamin Roberts-Sano who works with Shannon creating their delicious ciders by discussing Sherborn's cider history and the Holbrook Cider Mill (1890). The mill exported Holbrook's Champagne Cider to Great Britain, Denmark, Germany and Belgium and in the US as far as Texas and Nebraska. It was advertised as "The World's Largest Cider Mill" producing 1.25 million gallons of cider per year.

The mill also invented and patented the Steam-Powered Cider Press (1871) and used sand to filter the cider to remove "impurities". The mill was the largest employer in the town.

We then discuss the folklore hero A. B. Stormalong, who throw back barrels of cider like you and I drink pints. This sea faring storybook character felt like the right fit for Shannon to use in the branding of his cider.

]]>Shannon Edgar's new cidery in the historical Cider town of Sherborn Massachusetts is already winning awards! In spring of 2016, at Michigan's Great Lakes International Cider and Perry Competition (GLINTCAP) Stormalong Hard Cider took home 5 medals! Look at the bottom of the page for the listing.

This chat begins with Shannon and Benjamin Roberts-Sano who works with Shannon creating their delicious ciders by discussing Sherborn's cider history and the Holbrook Cider Mill (1890). The mill exported Holbrook's Champagne Cider to Great Britain, Denmark, Germany and Belgium and in the US as far as Texas and Nebraska. It was advertised as "The World's Largest Cider Mill" producing 1.25 million gallons of cider per year.

The mill also invented and patented the Steam-Powered Cider Press (1871) and used sand to filter the cider to remove "impurities". The mill was the largest employer in the town.

We then discuss the folklore hero A. B. Stormalong, who throw back barrels of cider like you and I drink pints. This sea faring storybook character felt like the right fit for Shannon to use in the branding of his cider.

She began learning the science of fermentation at the age of 12 while helping her dad make wine. More recently she began experimenting with apples and then after a motorcycle accident (she was hit by a NY cab) she thought of the old saying "We all have two lives and the second one starts the moment you realize you only have one". From that point on she been going 'full throttle' into cidermaking.

Where can you find Big Apple Hard Cider? As it is a new cidery, it is still rolling out as this podcast goes live in the month of June. I recommend asking for Big Apple at your favorite cider taps and stores and when you head to New York check the Big Apple website

Big Apple Ciders mentioned in this chat? And do note that Danielle's makes ciders that are inspired by the people of New York City and its boroughs.

Brooklyn - inspired by a dear friend that Danielle speaks about on in this chat. This cider won a gold medal (2016).

Navy Yard - conditioned in a "Peated" bourbon barrel from Kings County Distillery.

]]>Danielle von Scheiner is putting the "BIG" back into New York City's apple love, with her new cidery Big Apple Hard Cider.

She began learning the science of fermentation at the age of 12 while helping her dad make wine. More recently she began experimenting with apples and then after a motorcycle accident (she was hit by a NY cab) she thought of the old saying "We all have two lives and the second one starts the moment you realize you only have one". From that point on she been going 'full throttle' into cidermaking.

Where can you find Big Apple Hard Cider? As it is a new cidery, it is still rolling out as this podcast goes live in the month of June. I recommend asking for Big Apple at your favorite cider taps and stores and when you head to New York check the Big Apple website

Big Apple Ciders mentioned in this chat? And do note that Danielle's makes ciders that are inspired by the people of New York City and its boroughs.

Brooklyn - inspired by a dear friend that Danielle speaks about on in this chat. This cider won a gold medal (2016).

Navy Yard - conditioned in a "Peated" bourbon barrel from Kings County Distillery.

In this chat, we delve into tasting 7-ciders with the team at Farnum Hill Cider. Steve Woods, whom along with his wife Louisa D. Spencer founded Farnum Hill Ciders, first explains how this tasting, which takes place 3-4 times per week, is conducted.

The descriptors fly, laughter follows and somehow despite tasting 7-ciders the team is able to stay on task and get their notes completed as they work towards perfecting their cider.

We then head back up to the orchard with Nicole Leibon and Steve to finish our chat from last week. We explore terroir and discuss the cider market. Soon Louisa Spencer arrives to join in and Nicole heads home.

This chat is a treasure trove of cider info and a front seat to a chat where we wrangle with what is currently going on with cider, how Farnum Hill is maneuvering the market and misconceptions on cider apples.

In this chat, we delve into tasting 7-ciders with the team at Farnum Hill Cider. Steve Woods, whom along with his wife Louisa D. Spencer founded Farnum Hill Ciders, first explains how this tasting, which takes place 3-4 times per week, is conducted.

The descriptors fly, laughter follows and somehow despite tasting 7-ciders the team is able to stay on task and get their notes completed as they work towards perfecting their cider.

We then head back up to the orchard with Nicole Leibon and Steve to finish our chat from last week. We explore terroir and discuss the cider market. Soon Louisa Spencer arrives to join in and Nicole heads home.

This chat is a treasure trove of cider info and a front seat to a chat where we wrangle with what is currently going on with cider, how Farnum Hill is maneuvering the market and misconceptions on cider apples.

]]>51:46yesperry,farmer,cheese,wine,foodie,yeast,homebrewing,cider,orchard,farnum,barrelaging,importer,sidra,cidermaker,cidre,hardcider,ciderhouse,cidery,rusticcider,keeve032: Steve Wood | Farnum Hill Cider, NHWed, 25 May 2016 07:00:00 +0000This is Part 1 of a two part chat with the founders and cidermakers at Farnum Hill Cider, in Lebanon New Hampshire. The cidery sits on the slope of Farnum Hill. Like many New England orchards and farms there is not necessarily open continuous land, but small acreage here and there, wherein the case of FHC- cider apple trees are planted in large and small fields of 3 to 4 and 20 acres plots.

Farnum Hill is highly regarded for their cider, producing select cider apples, and is one of the key tap roots for moving cider out of the back room barns and into the minds of craft libation connoisseurs for the first time post prohibition.

(Not that there is anything wrong with "back room barn cider".)

Founded by Steve M. Wood and Louisa D. Spencer, the cidery and orchards are what one can call an American Heritage Cidery. Make sure to note during this chat how many scions have passed out of this site and across the US.

For this chat, we walked up the hill to the top of the orchard. Steve provides the backdrop of history surrounding the early beginnings of Farnum Hill.

Here is a snap shoot of our chat.

1965 - Steve was eleven years old when he started working at the farm. His dad was an apple farmer and the local doctor.

Steve and Louisa arrived back to the farm in 1973...post college

1984 bought Poverty Hill Orchards

1989 planted the first commercial size cider orchard in the US - a 1000 trees

1995 Became bonded to begin selling cider

1990s - Steve began studying winemaking

Throughout the 90s they began planting more and more fruit trees

For patrons of Cider Chat, via Cider Chat's Patreon page there will a YouTube clip available for viewing Steve Wood blending cider. It will go live on Thursday May 26th. It is easy to become a patron and it really helps this chat thrive. Please do consider becoming a Patron of the Chat today!

]]>This is Part 1 of a two part chat with the founders and cidermakers at Farnum Hill Cider, in Lebanon New Hampshire. The cidery sits on the slope of Farnum Hill. Like many New England orchards and farms there is not necessarily open continuous land, but small acreage here and there, wherein the case of FHC- cider apple trees are planted in large and small fields of 3 to 4 and 20 acres plots.

Farnum Hill is highly regarded for their cider, producing select cider apples, and is one of the key tap roots for moving cider out of the back room barns and into the minds of craft libation connoisseurs for the first time post prohibition.

(Not that there is anything wrong with "back room barn cider".)

Founded by Steve M. Wood and Louisa D. Spencer, the cidery and orchards are what one can call an American Heritage Cidery. Make sure to note during this chat how many scions have passed out of this site and across the US.

For this chat, we walked up the hill to the top of the orchard. Steve provides the backdrop of history surrounding the early beginnings of Farnum Hill.

Here is a snap shoot of our chat.

1965 - Steve was eleven years old when he started working at the farm. His dad was an apple farmer and the local doctor.

Steve and Louisa arrived back to the farm in 1973...post college

1984 bought Poverty Hill Orchards

1989 planted the first commercial size cider orchard in the US - a 1000 trees

1995 Became bonded to begin selling cider

1990s - Steve began studying winemaking

Throughout the 90s they began planting more and more fruit trees

For patrons of Cider Chat, via Cider Chat's Patreon page there will a YouTube clip available for viewing Steve Wood blending cider. It will go live on Thursday May 26th. It is easy to become a patron and it really helps this chat thrive. Please do consider becoming a Patron of the Chat today!

]]>52:49yesperry,farmer,cheese,wine,foodie,yeast,homebrewing,cider,orchard,farnum,barrelaging,importer,sidra,cidermaker,cidre,hardcider,ciderhouse,cidery,rusticcider,keeve031: Sam Reid | Willie Smith's Cider/President Cider Australia, AUTue, 17 May 2016 20:00:00 +0000Sam Reid is based in Tasmania, a state of Australia. He is a partner at Willie Smith's Cider and President of Cider Australia.

Tasmania is what Sam calls the smallest state of Australia which by the way is equal in size to the continental United States. It was colonized by the English who used it in the 1700's as a penal colony. It is also in the southern hemisphere so the apple growing region is found in the south on both Australia and Tasmania. It use to be well known as the Apple Isle a claim to fame that I suspect will in time return.

There are 30 apple growers in Tasmania.

When asked what would best describe Australian cider, Sam described the overall market for the country as a New World commercial style, with fresh apples, filtered (crossed flowed filtered), carbonated and a bit sweet to please the current customer palate - with an overall ph of 3.6. Whereas for Tasmania ciders Sam says, "There isn't one specific style". Willie Smith's where Sam is the CoFounder/Managing Director they tend towards the French Style of cidermaking, with less emphasis on the acid. Willie Smith's ciders are also unfiltered and oak aged and note that they do have special release ciders in 750 ML bottles which makes a visit to their Tasting Room (The Apple Shed) even more worthwhile.

How to get to Tasmania?

Take an hour and half flight from Melbourne

Take an overnight ferry from Melbourne to the port in Devon. You can take car on the ferry.

Spreyton Cider is the first cidery that you can get to once off the ferry.

]]>Sam Reid is based in Tasmania, a state of Australia. He is a partner at Willie Smith's Cider and President of Cider Australia.

Tasmania is what Sam calls the smallest state of Australia which by the way is equal in size to the continental United States. It was colonized by the English who used it in the 1700's as a penal colony. It is also in the southern hemisphere so the apple growing region is found in the south on both Australia and Tasmania. It use to be well known as the Apple Isle a claim to fame that I suspect will in time return.

There are 30 apple growers in Tasmania.

When asked what would best describe Australian cider, Sam described the overall market for the country as a New World commercial style, with fresh apples, filtered (crossed flowed filtered), carbonated and a bit sweet to please the current customer palate - with an overall ph of 3.6. Whereas for Tasmania ciders Sam says, "There isn't one specific style". Willie Smith's where Sam is the CoFounder/Managing Director they tend towards the French Style of cidermaking, with less emphasis on the acid. Willie Smith's ciders are also unfiltered and oak aged and note that they do have special release ciders in 750 ML bottles which makes a visit to their Tasting Room (The Apple Shed) even more worthwhile.

How to get to Tasmania?

Take an hour and half flight from Melbourne

Take an overnight ferry from Melbourne to the port in Devon. You can take car on the ferry.

Spreyton Cider is the first cidery that you can get to once off the ferry.

I spoke with Nat before I headed over to CiderCon2016 later that same day. This chat provides a tour of the taproom and production space. And we discuss some of his crazy ass fermentations that aren't cider, but does show Nat's passion for - Fermenting!

The facility has both a Taproom that shares space in the front room which is 3500 square feet. You can hear the cider workers in the background bottling and getting the site ready for a 100-person bus tour that was rolling in later that same morning.

Nat chats on how many of the Pacific Northwest cidermakers use Juice from: Hood River Juice and Fruit Smart

I spoke with Nat before I headed over to CiderCon2016 later that same day. This chat provides a tour of the taproom and production space. And we discuss some of his crazy ass fermentations that aren't cider, but does show Nat's passion for - Fermenting!

The facility has both a Taproom that shares space in the front room which is 3500 square feet. You can hear the cider workers in the background bottling and getting the site ready for a 100-person bus tour that was rolling in later that same morning.

Nat chats on how many of the Pacific Northwest cidermakers use Juice from: Hood River Juice and Fruit Smart

]]>01:02:49cleanperry,farmer,cheese,wine,foodie,portland,yeast,homebrewing,reverend,cider,orchard,nats,barrelaging,importer,sidra,libation,cidermaker,cidre,hardcider,ciderhouse,cidery,rusticcider,keeve029: Tom Oliver | Oliver's Cider and Perry, UKWed, 04 May 2016 07:00:00 +0000Tom Oliver chatted on hopped cider and the best of what the US
and UK have to look forward to in the cider market.

What he saw in US hopped ciders back in 2013 ignited his desire
to try his hand at adding hops to his bittersweet cider. He worked
with 3-different cider blends and Cascade hops and in turn "ramped
up" the bittersweet element to give a bit more of the drying
finish. The hop from the Czech Republic Kazbet was also used
and provide a very different profile and balance to the
Cascade.

I had a chance to taste his At The
Hop and it was delicious.

What makes cider unique?

"Sharing our techniques or what some might consider trade
secrets."

Tom's "Free suggestion" for cider that will conquer the world -
"If you make a bottle fermented cider with Wickson Crab Apple
and put it in small bottles with just enough sweetness to balance
it out - it will be the perfect celebratory wedding drink!

What does the US cider offer that is different than the UK
ciders?

The "massive fruit aroma" which helps compensate for the
absence of the bittersweet in the US.

Other topics discussed in this chat:

The implications of the CiderAct imp

Concentrated juice's use in cidermaking

Real cider and a probable definition of craft cider

Who can call themself a craft cidermaker?

For Tom only one things matters: is it a good cider, which he
says is the starting point.

What is good cider?

When you smell it, it does this...

When you taste it, it does that...

and overall this is what you get with it...

What Tom says about getting into the business of making
cider.

Need to look carefully and set your goals. Is it to make cider
and perry or to make money?

AND -Thank goodness for the course he took with Peter
Mitchell in 1999 on principles and practices, so that he
knew fully what he was getting into.

"I get no satisfaction from huge amounts of money. What I do
get satisfaction from is knowing that you have enough to make the
best cider you can. If you are making the best cider, you see the
reaction of the people tasting the cider."

]]>Tom Oliver chatted on hopped cider and the best of what the US
and UK have to look forward to in the cider market.

What he saw in US hopped ciders back in 2013 ignited his desire
to try his hand at adding hops to his bittersweet cider. He worked
with 3-different cider blends and Cascade hops and in turn "ramped
up" the bittersweet element to give a bit more of the drying
finish. The hop from the Czech Republic Kazbet was also used
and provide a very different profile and balance to the
Cascade.

I had a chance to taste his At The
Hop and it was delicious.

What makes cider unique?

"Sharing our techniques or what some might consider trade
secrets."

Tom's "Free suggestion" for cider that will conquer the world -
"If you make a bottle fermented cider with Wickson Crab Apple
and put it in small bottles with just enough sweetness to balance
it out - it will be the perfect celebratory wedding drink!

What does the US cider offer that is different than the UK
ciders?

The "massive fruit aroma" which helps compensate for the
absence of the bittersweet in the US.

Other topics discussed in this chat:

The implications of the CiderAct imp

Concentrated juice's use in cidermaking

Real cider and a probable definition of craft cider

Who can call themself a craft cidermaker?

For Tom only one things matters: is it a good cider, which he
says is the starting point.

What is good cider?

When you smell it, it does this...

When you taste it, it does that...

and overall this is what you get with it...

What Tom says about getting into the business of making
cider.

Need to look carefully and set your goals. Is it to make cider
and perry or to make money?

AND -Thank goodness for the course he took with Peter
Mitchell in 1999 on principles and practices, so that he
knew fully what he was getting into.

"I get no satisfaction from huge amounts of money. What I do
get satisfaction from is knowing that you have enough to make the
best cider you can. If you are making the best cider, you see the
reaction of the people tasting the cider."

]]>01:07:49noperry,farmer,cheese,wine,foodie,yeast,homebrewing,cider,orchard,barrelaging,importer,sidra,libation,cidermaker,cidre,hardcider,ciderhouse,cidery,keeve,tomoliver,ukcider,realcider028: John Bunker | Apple IdentificationWed, 27 Apr 2016 07:00:00 +0000John Bunker teaches us that identifying an apple tree doesn't
begin with the apple, it always goes back to the root of the
tree...unless it is one of the Eric Clapton apples, i.e., you
immediately recognize it as a variety that you all ready know. John
provides a great metaphor for recognizing apples that you have
learned to instantly know, much like you would a riff from your
favorite musician.

The core of the issue is your knowledge base of beginning to
recognize key attributes that stand out during the identification
process.

Where to start?

As John says it, Begin by learning at least 24
varieties.

Two to learn first:

Macintosh

Cortland

"You want to obsess over a Dingaling Sweet, not a Mac or
Cortland apple."

Is it a seedling tree?

How old it the tree?

I need to see the tree to determine if it is a seedling

You learn what are the attributes or the characteristics of the
tree

Even a hundred years later you can see the graft.

Determining the age

Trunk diameter.

Is it hollow. All old trees are hollow, so you can't do a core
sample. "

"They are coreless"

Is there a pattern?

Are they in rows?

Can you see how they were planted?

What was the distance between the trees?

When you are finally ready to look at the fruit you have
eliminated what it could be.

How do we then find out if what we have is a particular
apple?

John says, "You eliminated the pool, you are like
Sherlock Holmes"

Apples mentioned in this chat?

Go to the shownotes for episode 028: John Bunker | Apple
Identification

]]>John Bunker teaches us that identifying an apple tree doesn't
begin with the apple, it always goes back to the root of the
tree...unless it is one of the Eric Clapton apples, i.e., you
immediately recognize it as a variety that you all ready know. John
provides a great metaphor for recognizing apples that you have
learned to instantly know, much like you would a riff from your
favorite musician.

The core of the issue is your knowledge base of beginning to
recognize key attributes that stand out during the identification
process.

Where to start?

As John says it, Begin by learning at least 24
varieties.

Two to learn first:

Macintosh

Cortland

"You want to obsess over a Dingaling Sweet, not a Mac or
Cortland apple."

Is it a seedling tree?

How old it the tree?

I need to see the tree to determine if it is a seedling

You learn what are the attributes or the characteristics of the
tree

Even a hundred years later you can see the graft.

Determining the age

Trunk diameter.

Is it hollow. All old trees are hollow, so you can't do a core
sample. "

"They are coreless"

Is there a pattern?

Are they in rows?

Can you see how they were planted?

What was the distance between the trees?

When you are finally ready to look at the fruit you have
eliminated what it could be.

How do we then find out if what we have is a particular
apple?

John says, "You eliminated the pool, you are like
Sherlock Holmes"

Apples mentioned in this chat?

Go to the shownotes for episode 028: John Bunker | Apple
Identification

]]>42:48noperry,farmer,cheese,apple,wine,foodie,yeast,homebrewing,cider,orchard,barrelaging,importer,sidra,libation,cidermaker,cidre,hardcider,ciderhouse,cidery,rusticcider,keeve,identificaiton,feco027: Aaron Anderson | Austin Eastciders, TexasWed, 20 Apr 2016 07:00:00 +0000Austin Eastcider is helping to make Austin Texas a cider mecca in a land where the apple root faces harsh growing conditions. Aaron Anderson is the R&D Coordinator at this growing cidery. He sat down for a chat with me at CiderCon2016 in Portland Oregon during the United States Association of Cider Makers conference. The head cidermaker is Preston Nickens.

Austin Eastcider opened in 2011 and is distributed in cans and draft throughout Texas and into Oklahoma, New York and New Jersey. The cider is selling so fast that come June of 2016 they will be moving into a much larger production facility.

Austin Eastciders ciders available

Texas Honey Cider, with wild flower honey sourced from Texas 5%

Original Dry Cider 5%

An English cider called Gold Top was produced but at that point Texas cider drinkers weren't ready for a bittersharp/sweet cider. That cider is still being produced, but is barrel aging.

There is also a hopped cider made with Falcon hops.

The juice from the cider is sourced from the UK, France, Italy, and the Pacific Northwest. It is easy to taste the bittersharp and bittersweet apples in each can that I tried. I was quite pleased that the cider was so balanced and refreshing. The cidery did well with the branding for a Texas Cider and meeting a mass market demand without going overboard sweet with the final product.

]]>Austin Eastcider is helping to make Austin Texas a cider mecca in a land where the apple root faces harsh growing conditions. Aaron Anderson is the R&D Coordinator at this growing cidery. He sat down for a chat with me at CiderCon2016 in Portland Oregon during the United States Association of Cider Makers conference. The head cidermaker is Preston Nickens.

Austin Eastcider opened in 2011 and is distributed in cans and draft throughout Texas and into Oklahoma, New York and New Jersey. The cider is selling so fast that come June of 2016 they will be moving into a much larger production facility.

Austin Eastciders ciders available

Texas Honey Cider, with wild flower honey sourced from Texas 5%

Original Dry Cider 5%

An English cider called Gold Top was produced but at that point Texas cider drinkers weren't ready for a bittersharp/sweet cider. That cider is still being produced, but is barrel aging.

There is also a hopped cider made with Falcon hops.

The juice from the cider is sourced from the UK, France, Italy, and the Pacific Northwest. It is easy to taste the bittersharp and bittersweet apples in each can that I tried. I was quite pleased that the cider was so balanced and refreshing. The cidery did well with the branding for a Texas Cider and meeting a mass market demand without going overboard sweet with the final product.

]]>37:14cleanperry,farmer,cheese,wine,texas,foodie,yeast,homebrewing,cider,orchard,barrelaging,importer,sidra,libation,cidermaker,cidre,hardcider,ciderhouse,cidery,rusticcider,keeve,austineastciders026: Neil Worley | Worley's Cider, UKWed, 13 Apr 2016 07:30:00 +0000Neil Worley's of Worley's Cider makes cider in the area of Great Britain called Somerset. Climb the high hill at the farm and your can see the Bristol Channel. It is a remote location by UK standards and the soil at the farm is only 3 inches in depth before you hit limestone. Instead of growing apples at the farm, the apples are brought up the hill.

When Neil traveled to Portland Oregon in February 2016 to speak at the United States Association of Cider Makers annual event called CiderCon, I caught up with him to chat about a very specific cider making technique called "keeving".

What is Keeving?

It is a process, whereby the nutrients of the sweet cider (before fermentation) are removed from the juice. During this process the nutrients float to the top of the juice forming a brown cap that Neil says looks like a "brown omelette". The brown cap is punctured and the juice is rack over into a new container to then be fermented into cider.

As there are no nutrients in the juice that was keeved, the yeast will not digest all the sugars in the juice thus leaving a refreshing cider that has a dry yet slightly sweet flavor profile.

Worley's Cider has won numerous awards and Neil is highly regarded for his cider making.

The full transcript of this chat with Neil including all the details he shared on keeving is available for patrons of Cider Chat. Go to Cider Chat Patreon Page and find our how you can receive your copy of this informative chat with Neil discussing the technical aspect and tricks of keeving.

]]>Neil Worley's of Worley's Cider makes cider in the area of Great Britain called Somerset. Climb the high hill at the farm and your can see the Bristol Channel. It is a remote location by UK standards and the soil at the farm is only 3 inches in depth before you hit limestone. Instead of growing apples at the farm, the apples are brought up the hill.

When Neil traveled to Portland Oregon in February 2016 to speak at the United States Association of Cider Makers annual event called CiderCon, I caught up with him to chat about a very specific cider making technique called "keeving".

What is Keeving?

It is a process, whereby the nutrients of the sweet cider (before fermentation) are removed from the juice. During this process the nutrients float to the top of the juice forming a brown cap that Neil says looks like a "brown omelette". The brown cap is punctured and the juice is rack over into a new container to then be fermented into cider.

As there are no nutrients in the juice that was keeved, the yeast will not digest all the sugars in the juice thus leaving a refreshing cider that has a dry yet slightly sweet flavor profile.

Worley's Cider has won numerous awards and Neil is highly regarded for his cider making.

The full transcript of this chat with Neil including all the details he shared on keeving is available for patrons of Cider Chat. Go to Cider Chat Patreon Page and find our how you can receive your copy of this informative chat with Neil discussing the technical aspect and tricks of keeving.

When not helping the cheese world sort through problematic cheeses, he teaches classes at his home...in his cellar where he also ferments wine, beer, and cider and has his beloved cheese cave. Our goal for this chat was to have a cider and cheese pairing and discuss a baseline approach for discerning between the right cheese to choose for a pairing.

Find the full show notes to this chat at ciderchat.com

Go to Episode 25 Jim Wallace | Cider Pairing with a Cheese Maker

Follow Cider Chat on Twitter @ciderchat

]]>Jim Wallace is a cheese maker and cheese tech a.k.a the "Cheese Guru" at New England Cheesemaking Supply in Ashfield Massachusetts.

When not helping the cheese world sort through problematic cheeses, he teaches classes at his home...in his cellar where he also ferments wine, beer, and cider and has his beloved cheese cave. Our goal for this chat was to have a cider and cheese pairing and discuss a baseline approach for discerning between the right cheese to choose for a pairing.

Find the full show notes to this chat at ciderchat.com

Go to Episode 25 Jim Wallace | Cider Pairing with a Cheese Maker

Follow Cider Chat on Twitter @ciderchat

]]>58:51cleanperry,farmer,cheese,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,barrelaging,importer,sidra,libation,cidermaker,cidre,hardcider,ciderhouse,cidery,rusticcider,winecider,bearcider024: Leonard Koningswijk | Bear Cider, NetherlandsWed, 30 Mar 2016 07:30:00 +0000Leonard Koningswijk owner/cidermaker of Bear Cider in the Netherlands is turning his country towards cider one palate at a time. The idea was sprouted at his family home in the rural village of Beerze on the border of Germany. (Beerze means bear in Dutch.) Like many cider folk he saw the bounty of apples laden on the trees and thought something must be done with those apples. Via the internet he learned how-to press apples and make cider and took a course with Peter Mitchell on cidermaking.

He knew his country was great for growing apples, but there are not any large volume of cider apples being grown. (Note this is changing as the demand for cider increases, most notably south east of Amsterdam where UWE Betuwe Cider has an orchard.)

In this chat, Leonard and I discuss how he makes cider, by importing apple juice from Herefordshire, England, the lack of cider apples in the Netherlands, and the uphill push to educate the public on the virtues of drinking cider.

Full show notes and photos at ciderchat.com

on twitter @ciderchat

]]>Leonard Koningswijk owner/cidermaker of Bear Cider in the Netherlands is turning his country towards cider one palate at a time. The idea was sprouted at his family home in the rural village of Beerze on the border of Germany. (Beerze means bear in Dutch.) Like many cider folk he saw the bounty of apples laden on the trees and thought something must be done with those apples. Via the internet he learned how-to press apples and make cider and took a course with Peter Mitchell on cidermaking.

He knew his country was great for growing apples, but there are not any large volume of cider apples being grown. (Note this is changing as the demand for cider increases, most notably south east of Amsterdam where UWE Betuwe Cider has an orchard.)

In this chat, Leonard and I discuss how he makes cider, by importing apple juice from Herefordshire, England, the lack of cider apples in the Netherlands, and the uphill push to educate the public on the virtues of drinking cider.

Full show notes and photos at ciderchat.com

on twitter @ciderchat

]]>39:29yesperry,farmer,cheese,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,barrelaging,importer,sidra,libation,cidermaker,cidre,hardcider,ciderhouse,cidery,rusticcider,bearcider023: Alec Steinmetz | Buskey Cider, VirginiaWed, 23 Mar 2016 07:00:00 +0000Alec Steinmetz, Will Correll and Matthew Meyer are sharing their story of starting an urban cidery. This is Part 1 of what will be an ongoing story of the start-up Buskey Cider of Richmond, Virginia.

The cidermaking tanks arrived in February 2016.

5 wine tanks

4 brewing tanks, which are conical

They pitched the yeast for Buskey's first cider on March 16, 2016

2 - 30 barrels tank pitched with one strain

4- 15 barrel tanks all have different strains

3- 4.2 barrel tanks for specialty ciders

Opening date is expect in late April when they hope to be serving the first cider to the public. They are working towards a 20-24 day production time.

]]>Alec Steinmetz, Will Correll and Matthew Meyer are sharing their story of starting an urban cidery. This is Part 1 of what will be an ongoing story of the start-up Buskey Cider of Richmond, Virginia.

The cidermaking tanks arrived in February 2016.

5 wine tanks

4 brewing tanks, which are conical

They pitched the yeast for Buskey's first cider on March 16, 2016

2 - 30 barrels tank pitched with one strain

4- 15 barrel tanks all have different strains

3- 4.2 barrel tanks for specialty ciders

Opening date is expect in late April when they hope to be serving the first cider to the public. They are working towards a 20-24 day production time.

]]>50:04cleanperry,farmer,cheese,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery,rusticcider022: Gregory Hall | Virtue Cider, MichiganWed, 16 Mar 2016 07:30:00 +0000Getting to cider for Gregory Hall, was one part luck and a whole lot of beer. When his father John Hall founded the Chicago based Goose Island Brewery in 1988, it took only 3 years before Greg was at the helm of brewing.Twenty years later in 2011 the brewery would be sold to Anheuser Busch-B InBev. The 2011 sale set Greg free to move on to his next great adventure - Virtue Cider.

I was curious to ask Greg about what a cidermaker should consider for the long run if they want to parlay their business to the next level as father Hall's did with Goose Island and Greg did with Virtue only 3 years later again - this time selling Virtue's majority stake to A-B InBev.

Obviously one must have a good product and as Greg tells it he looked to the European cidermakers for inspiration and direction.

"I went with my laundry list of question that I was use to asking at breweries,most of which were fairly technical and found out very quickly that I was asking the wrong questions.Traditional cider making is a multi generational effort. They sure as heck weren't measuring PH in 1830's"

Find the full show notes to this chat at ciderchat.com

Follow this podcast on Twitter @ciderchat

Cheers!

Ria

]]>Getting to cider for Gregory Hall, was one part luck and a whole lot of beer. When his father John Hall founded the Chicago based Goose Island Brewery in 1988, it took only 3 years before Greg was at the helm of brewing.Twenty years later in 2011 the brewery would be sold to Anheuser Busch-B InBev. The 2011 sale set Greg free to move on to his next great adventure - Virtue Cider.

I was curious to ask Greg about what a cidermaker should consider for the long run if they want to parlay their business to the next level as father Hall's did with Goose Island and Greg did with Virtue only 3 years later again - this time selling Virtue's majority stake to A-B InBev.

Obviously one must have a good product and as Greg tells it he looked to the European cidermakers for inspiration and direction.

"I went with my laundry list of question that I was use to asking at breweries,most of which were fairly technical and found out very quickly that I was asking the wrong questions.Traditional cider making is a multi generational effort. They sure as heck weren't measuring PH in 1830's"

Find the full show notes to this chat at ciderchat.com

Follow this podcast on Twitter @ciderchat

Cheers!

Ria

]]>51:17cleanperry,farmer,cheese,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery,rusticcider021: Bill Bradshaw | Bill Bradshaw Photography, UKWed, 09 Mar 2016 08:30:00 +0000Bill Bradshaw is a photographer, an author of three cider books and consider by many to be a Cider Ambassador for UK ciders.

I met with Bill at the United States Association of Cider Makers annual conference in Portland Oregon in February 2016. Later that same day, Bill was to present an overview of UK ciders to the conference attendees.

For this chat I asked Bill to give us a peek on some of his highlights for the OMSI presentation and to discuss what a cider tourist might find or where to go when seeking ciders in the UK.

]]>Bill Bradshaw is a photographer, an author of three cider books and consider by many to be a Cider Ambassador for UK ciders.

I met with Bill at the United States Association of Cider Makers annual conference in Portland Oregon in February 2016. Later that same day, Bill was to present an overview of UK ciders to the conference attendees.

For this chat I asked Bill to give us a peek on some of his highlights for the OMSI presentation and to discuss what a cider tourist might find or where to go when seeking ciders in the UK.

"If you are looking to save money, all you need is a barrel. You don't need chillers."

Instead of pressing multiple apples and creating the sweet cider that will then be fermenting - Curt keeps apple varieties separate until he finds the perfect balance

At the "Old Grist Mill" they use a cloth press on site that dates back to 1850s.

Says Curt, "Let's take apple juice and see how close we can get to making a chardonnay" of their goal in choosing to become a cidermaker.

Curt recommends looking at bending much like ones does with spices and ingredients: See what will make the most savory cider.

The learnings garnered from making cider from single variety apples, until the final blend are abundant. You will learn about:

- How maturity ( of the apple and cider) matters

- How does maceration change it? Maceration is what happens when you wait to press the pomace (crushed apples), letting the pomace sit for a bit, like 24 hours to 2 days or even longer.

- Learn the taste differences between free run apple juice where the pomace is barely pressed versus crushing and pressing immediately.

Find the full show notes and links to this episode at cider chat.com

Follow this podcast via Twitter @ciderchat]]>Curtis Sherrer is barreling aging single variety apples at Millstone Cellars. An old grist mill dating back to the 1850s houses the Tasting Room."If you are looking to save money, all you need is a barrel. You don't need chillers."Instead of pressing multiple apples and creating the sweet cider that will then be fermenting - Curt keeps apple varieties separate until he finds the perfect balanceAt the "Old Grist Mill" they use a cloth press on site that dates back to 1850s.Says Curt, "Let's take apple juice and see how close we can get to making a chardonnay" of their goal in choosing to become a cidermaker.Curt recommends looking at bending much like ones does with spices and ingredients: See what will make the most savory cider.The learnings garnered from making cider from single variety apples, until the final blend are abundant. You will learn about:- How maturity ( of the apple and cider) matters- How does maceration change it? Maceration is what happens when you wait to press the pomace (crushed apples), letting the pomace sit for a bit, like 24 hours to 2 days or even longer.- Learn the taste differences between free run apple juice where the pomace is barely pressed versus crushing and pressing immediately.Find the full show notes and links to this episode at cider chat.comFollow this podcast via Twitter @ciderchat]]>01:00:58yesperry,farmer,cheese,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery,rusticcider019: Neil MacDonald | Orchard Park Farms, UKWed, 24 Feb 2016 09:00:00 +0000Neil MacDonald is a self described "man of the soil". He co-launched Orchard Pig Cider in 2004 in the Somerset region of England.

His specialty is apple growing and the primary process of the cidermaking at Orchard Pig Cider.

I spoke with Neil while at CiderCon (United States Association of Cider Makers annual congress) in Portland Oregon in 2016.

Neil was granted a scholarship from the Nuffield Farming Scholarship Trust which has helped him hone in on his apple growing passion and helped him travel around the world.

Neil uses what is a called a "Bush Orchard" in the UK, which works well with the mechanics of harvesting within high density orchards for a maximum harvest.He is sharing what he thinks US cidermakers and orchardist may be very interested in doing in the states.

Neil chats about UK cider traditions and there is a bonus chat on the specs for a paid internship at Neil's farm.

Follow Cider Chat on twitter @ciderchat]]>Neil MacDonald is a self described "man of the soil". He co-launched Orchard Pig Cider in 2004 in the Somerset region of England. His specialty is apple growing and the primary process of the cidermaking at Orchard Pig Cider.I spoke with Neil while at CiderCon (United States Association of Cider Makers annual congress) in Portland Oregon in 2016.Neil was granted a scholarship from the Nuffield Farming Scholarship Trust which has helped him hone in on his apple growing passion and helped him travel around the world.Neil uses what is a called a "Bush Orchard" in the UK, which works well with the mechanics of harvesting within high density orchards for a maximum harvest.He is sharing what he thinks US cidermakers and orchardist may be very interested in doing in the states.Neil chats about UK cider traditions and there is a bonus chat on the specs for a paid internship at Neil's farm.Follow Cider Chat on twitter @ciderchat]]>50:10yesperry,drink,farmer,cheese,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,querry,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery018: Darlene Hayes | Cider Cocktails, CaliforniaWed, 17 Feb 2016 08:00:00 +0000Cider Cocktails are hot...again. That's right, again! Yes, mixing spirits with cider has been favored by farmers to royalty alike (okay, not sure about the royalty, but I know my gramps used to love to age his cider in a bourbon barrel) ever since cider and spirits have been pouring?

Yes, Ciderville we are both going to become a bit more "in the know" with this special chat with Darlene Hayes on how to make cider cocktails. You might know Darlene, by her blog All into Cider where you can find some quick cider cocktail lore and recipes.

Find out more about this episode and see photos of Darlene making us some cocktails.at www.ciderchat.com

Follow Cider Chat on twitter @ciderchat]]>Cider Cocktails are hot...again. That's right, again! Yes, mixing spirits with cider has been favored by farmers to royalty alike (okay, not sure about the royalty, but I know my gramps used to love to age his cider in a bourbon barrel) ever since cider and spirits have been pouring?Yes, Ciderville we are both going to become a bit more "in the know" with this special chat with Darlene Hayes on how to make cider cocktails. You might know Darlene, by her blog All into Cider where you can find some quick cider cocktail lore and recipes.Find out more about this episode and see photos of Darlene making us some cocktails.at www.ciderchat.comFollow Cider Chat on twitter @ciderchat]]>55:55yesperry,drink,farmer,cheese,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,querry,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery017: Got Juice? | Apple Juice Supplier, US to UKWed, 10 Feb 2016 08:00:00 +0000Juice suppliers Fruit Smart & Kiril Mischeff give their perspective on the global juice market and how they are watching the current cider trend in the US.

Getting the right blend or single variety juice to make the perfect cider is part of every business plan for cideries both in the startup phase an ongoing. If you are not growing your own orchard, getting apple juice could be a real constraint these chats are informative.

And even if you do have your own orchard there is much to learn about how juice suppliers see the current market.

show notes and contact info for the suppliers can be found at ciderchat.com

Follow on twitter @ciderchat]]>Juice suppliers Fruit Smart & Kiril Mischeff give their perspective on the global juice market and how they are watching the current cider trend in the US.Getting the right blend or single variety juice to make the perfect cider is part of every business plan for cideries both in the startup phase an ongoing. If you are not growing your own orchard, getting apple juice could be a real constraint these chats are informative.And even if you do have your own orchard there is much to learn about how juice suppliers see the current market.show notes and contact info for the suppliers can be found at ciderchat.comFollow on twitter @ciderchat]]>54:30cleanperry,drink,farmer,cheese,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,querry,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery016: John Bunker | Super Chilly Farm, MaineMon, 01 Feb 2016 13:08:14 +0000John Bunker in this chat helps to trace the lineage in the US between cider apples and cidermakers. If you ever doubted whether you are on the right track with your cidermaking skills, Have no fear. Not only does John affirm even one's most basic cidermaking skills, but our basic love of the apple.

When I asked John what he would give himself as a job titled, he thought for a moment and then said, "Friend of Apples." That friendship is helping apples throughout the US find their rightful place in history as they get identified one apple at a time.

8 minute Bonus clip only at ciderchat.com with John speaking about ep15 chat with Chris Jackson | FreedomFarmTC, Georgia on growing Antonovaka apples from seed. copy and paste this link to go directly to this chat. http://wp.me/p6S28K-7i

Find all the shownotes and photos to this chat at CiderChat.com

Follow Cider Chat on Twitter @ciderchat

]]>John Bunker in this chat helps to trace the lineage in the US between cider apples and cidermakers. If you ever doubted whether you are on the right track with your cidermaking skills, Have no fear. Not only does John affirm even one's most basic cidermaking skills, but our basic love of the apple.

When I asked John what he would give himself as a job titled, he thought for a moment and then said, "Friend of Apples." That friendship is helping apples throughout the US find their rightful place in history as they get identified one apple at a time.

8 minute Bonus clip only at ciderchat.com with John speaking about ep15 chat with Chris Jackson | FreedomFarmTC, Georgia on growing Antonovaka apples from seed. copy and paste this link to go directly to this chat. http://wp.me/p6S28K-7i

Find all the shownotes and photos to this chat at CiderChat.com

Follow Cider Chat on Twitter @ciderchat

]]>48:41cleanperry,drink,farmer,cheese,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,querry,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery015: Chris Jackson | FreedomFarmTV, GeorgiaWed, 27 Jan 2016 05:05:14 +0000Chris Jackson is new to cidermaking and his enthusiasm for fermenting is contagious. At Freedom Farm his family is working towards sustainability and he is blogging about it all, via his website FreedomFarmTV.

Chris had shared his photos of his homemade Peach Cider on Twitter and I liked him immediately. Finding out that he was blogging about grafting fruit trees made it a natural fit of a Cider Chat.

In this episode we chat about the different types of graft one could do to get a different variety of apples on an apple tree.

Follow Chris @freedomfarmtv

Follow this podcast on twitter @ciderchat

]]>Chris Jackson is new to cidermaking and his enthusiasm for fermenting is contagious. At Freedom Farm his family is working towards sustainability and he is blogging about it all, via his website FreedomFarmTV.

Chris had shared his photos of his homemade Peach Cider on Twitter and I liked him immediately. Finding out that he was blogging about grafting fruit trees made it a natural fit of a Cider Chat.

In this episode we chat about the different types of graft one could do to get a different variety of apples on an apple tree.

Follow Chris @freedomfarmtv

Follow this podcast on twitter @ciderchat

]]>48:05cleanperry,drink,farmer,cheese,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,querry,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery014: Joe Getz | Kurant Cider, PennsylvaniaWed, 20 Jan 2016 08:45:20 +0000Kurant Cider co-owner and head cidermaker, Joe Getz's business is expanding, just after one year into producing cider commercially in the eastern region of Pennsylvania outside of Philadelphia. Besides making cider at Kurant, Joe is also the Vice President of the Pennsylvania Cider Guild, the commonwealth's organizing body for cider producers and apple growers in PA.

In this chat, Joe and I discuss his ciders and why he calls them untypical American style ciders. We also look at the upward movement of cider in one of the largest state in the Union.

]]>Kurant Cider co-owner and head cidermaker, Joe Getz's business is expanding, just after one year into producing cider commercially in the eastern region of Pennsylvania outside of Philadelphia. Besides making cider at Kurant, Joe is also the Vice President of the Pennsylvania Cider Guild, the commonwealth's organizing body for cider producers and apple growers in PA.

In this chat, Joe and I discuss his ciders and why he calls them untypical American style ciders. We also look at the upward movement of cider in one of the largest state in the Union.

]]>55:18yesperry,drink,farmer,cheese,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,querry,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery013: Ryal Schallenberger | Northwest Mobile Juicing, MontanaWed, 13 Jan 2016 05:02:07 +0000 Ryal Schallenberger[/caption]
In 2016 Ryal is looking at expanding his portfolio of juicing trailers. This means dedicated trailers in Washington, Oregon, Idaho and a fixed location in Montana.
In this episode Ryal discusses the roots of mobile juicing.
Where did mobile juicing come from?
Think German innovation first with the likes of Kreuzmayr (see link below)...a man from Canada going on says Ryal, "The Canadian version of Shark Tank" securing money and viola a business is born.
Ryal expands the whole process from start to finish including the cost for starting up such a service.
[caption id="attachment_371" align="alignnone" width="300"] Northwest Mobile Juicing[/caption]
[caption id="attachment_372" align="alignnone" width="300"] Inside the mobile juicing trailer[/caption]
Northwest Mobile Juicing provides:

Pressing

Pasteurization

Packaging

Interested is having Ryal come to your orchard? Or want to get into mobile jucing?Contact Ryal Schallenberger at Northwest Mobile Juicing
Tell him you heard his story on Cider Chat
Northwest Mobile Jucing

Links mentioned in this podcastMontana CiderWorksBudwood CoopJuicing Systems in Canada is the official rep for the Austrian company Kreuzmayr where the mobile juicing equipment is made in Germany.
Donate to Cider Chat and help keep the chat thriving! ]]> Ryal Schallenberger[/caption]
In 2016 Ryal is looking at expanding his portfolio of juicing trailers. This means dedicated trailers in Washington, Oregon, Idaho and a fixed location in Montana.
In this episode Ryal discusses the roots of mobile juicing.
Where did mobile juicing come from?
Think German innovation first with the likes of Kreuzmayr (see link below)...a man from Canada going on says Ryal, "The Canadian version of Shark Tank" securing money and viola a business is born.
Ryal expands the whole process from start to finish including the cost for starting up such a service.
[caption id="attachment_371" align="alignnone" width="300"] Northwest Mobile Juicing[/caption]
[caption id="attachment_372" align="alignnone" width="300"] Inside the mobile juicing trailer[/caption]
Northwest Mobile Juicing provides:

Pressing

Pasteurization

Packaging

Interested is having Ryal come to your orchard? Or want to get into mobile jucing?
Contact Ryal Schallenberger at Northwest Mobile Juicing
Tell him you heard his story on Cider Chat
Northwest Mobile Jucing

Links mentioned in this podcast
Montana CiderWorksBudwood CoopJuicing Systems in Canada is the official rep for the Austrian company Kreuzmayr where the mobile juicing equipment is made in Germany.
Donate to Cider Chat and help keep the chat thriving!
]]>59:16yesperry,drink,farmer,cheese,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,querry,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery012: Randall Grahm | Bonny Doon Vineyard, CaliforniaWed, 06 Jan 2016 05:30:00 +0000Randall Grahm has been rocking the world of winemaking for over 30 years. He began commercially selling wine under the Bonny Doon Vineyard label in 1983 when he opened the winery's tasting room in the hills north of Santa Cruz, California in the village of Boony Doon. He authored Been Doon So Long : A Randall Grahm Vinthology (2012), and has the title and responsibilities of being President for life of Bonny Doon Vineyard. [caption id="attachment_343" align="alignnone" width="250"] Randall Grahm[/caption] Randall's accomplishments in the world of wine are as unique as the man himself. • Aptly titled the Rhone Ranger of California for his work with Rhone varietals. • Pioneered the use of screw on caps on premium wines. Read the most recent list of his accolades. While I have long enjoyed Bonny Doon wines, I was in Santa Cruz to chat with Randall about Bonny Doon cider • 2013 Querry - 750ml is made with pear, apple and quince • Winter Nélis Sparkling Perry Listen to this episode and Cider Chat with Randall Grahm. [app_audio src="http://ciderchat.com/wp-content/uploads/2016/01/012-Randall-Grahm-Bonny-Doon-Vineyards-California.mp3"] Links to the next big Doon step for Randall via the FaceBook page for Popelechum (pronounced “Poh-puh-lou-shoom") a 400-acre Estate, located just outside of the town of San Juan Bautista, CA. Randall Grahm on Twitter @randallgrahm Bonny Doon Vineyard on Twitter @BonnyDoonVineydContact Bonny Doon Vineyard Winery and Office 328 Ingalls Street, Santa Cruz, CA 95060

]]>Randall Grahm has been rocking the world of winemaking for over 30 years. He began commercially selling wine under the Bonny Doon Vineyard label in 1983 when he opened the winery's tasting room in the hills north of Santa Cruz, California in the village of Boony Doon. He authored Been Doon So Long : A Randall Grahm Vinthology (2012), and has the title and responsibilities of being President for life of Bonny Doon Vineyard. [caption id="attachment_343" align="alignnone" width="250"] Randall Grahm[/caption] Randall's accomplishments in the world of wine are as unique as the man himself. • Aptly titled the Rhone Ranger of California for his work with Rhone varietals. • Pioneered the use of screw on caps on premium wines. Read the most recent list of his accolades. While I have long enjoyed Bonny Doon wines, I was in Santa Cruz to chat with Randall about Bonny Doon cider • 2013 Querry - 750ml is made with pear, apple and quince • Winter Nélis Sparkling Perry Listen to this episode and Cider Chat with Randall Grahm. [app_audio src="http://ciderchat.com/wp-content/uploads/2016/01/012-Randall-Grahm-Bonny-Doon-Vineyards-California.mp3"] Links to the next big Doon step for Randall via the FaceBook page for Popelechum (pronounced “Poh-puh-lou-shoom") a 400-acre Estate, located just outside of the town of San Juan Bautista, CA. Randall Grahm on Twitter @randallgrahm Bonny Doon Vineyard on Twitter @BonnyDoonVineyd Contact Bonny Doon Vineyard Winery and Office 328 Ingalls Street, Santa Cruz, CA 95060

]]>52:05cleanperry,drink,farmer,cheese,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,querry,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery011: Geoff Robinson | Castle Hill Cider, VirginiaWed, 30 Dec 2015 05:30:00 +0000Wooden barrels are so 2014. What is old is new again as Castle Hill Cider has brought to the states an ancient fermenting vessel that was used for over 7000 years. Qvevri or Kvevri as it is called on this Virginia estate is best known to winemakers in the Georgia Republic. [caption id="attachment_308" align="alignnone" width="178"] Kvevri upon arrival from Georgia Republic[/caption] Where is the Georgia Republic? It is in Europe and lies to the south of Russia and to the north of Turkey.The Georgia Republic has a sprawling cave monastery from the 12th century called Vardzia and a wine growing region of Kakheti. Find out more about Georgia's Qvevri traditional winemaking. In this episode I chat with Cellar Master Geoff Robinson of Castle Hill Cider. Stuart Madany is the Cidermaker at Castle Hill Cider. [caption id="attachment_310" align="alignnone" width="300"] l to r - Geoff Robinson and Stuart Madany[/caption] Castle Hill Cider imported 9 kvevris, with only one breaking in transit. Kvevri range in size from 250 gallons to 60 and 75 gallons and are buried in the ground with only the opening accessible via a small chimney. [caption id="attachment_314" align="alignnone" width="178"] Placing the Kvevri[/caption] Castle Hill Cider 6065 Turkey Sag Road Keswick, Virginia USA 22947 phone: 434-296-0047 email:info@castlehillcider.comwebsite:castlehillcider.comTwitter:@castlehillcider [caption id="attachment_309" align="alignnone" width="178"] Ready - Set -Kvevri![/caption] Via the Castle Hill Cider website you can order the Levity Cider that was made in the kvevri. [caption id="attachment_311" align="alignnone" width="178"] Levity Cider with shellfish[/caption] Find out more about the Albemarle Pippin Apple via Thomas Jefferson Monticello Link to Cider Guide and head to Virginia and follow the Cider Trail? The Cider Swag Contest is open till January 16, 2016. Find the official rules on this page Cider Swag Contest]]>Wooden barrels are so 2014. What is old is new again as Castle Hill Cider has brought to the states an ancient fermenting vessel that was used for over 7000 years. Qvevri or Kvevri as it is called on this Virginia estate is best known to winemakers in the Georgia Republic. [caption id="attachment_308" align="alignnone" width="178"] Kvevri upon arrival from Georgia Republic[/caption] Where is the Georgia Republic? It is in Europe and lies to the south of Russia and to the north of Turkey.The Georgia Republic has a sprawling cave monastery from the 12th century called Vardzia and a wine growing region of Kakheti. Find out more about Georgia's Qvevri traditional winemaking. In this episode I chat with Cellar Master Geoff Robinson of Castle Hill Cider. Stuart Madany is the Cidermaker at Castle Hill Cider. [caption id="attachment_310" align="alignnone" width="300"] l to r - Geoff Robinson and Stuart Madany[/caption] Castle Hill Cider imported 9 kvevris, with only one breaking in transit. Kvevri range in size from 250 gallons to 60 and 75 gallons and are buried in the ground with only the opening accessible via a small chimney. [caption id="attachment_314" align="alignnone" width="178"] Placing the Kvevri[/caption] Castle Hill Cider 6065 Turkey Sag Road Keswick, Virginia USA 22947 phone: 434-296-0047 email: info@castlehillcider.com website: castlehillcider.com Twitter: @castlehillcider [caption id="attachment_309" align="alignnone" width="178"] Ready - Set -Kvevri![/caption] Via the Castle Hill Cider website you can order the Levity Cider that was made in the kvevri. [caption id="attachment_311" align="alignnone" width="178"] Levity Cider with shellfish[/caption] Find out more about the Albemarle Pippin Apple via Thomas Jefferson Monticello Link to Cider Guide and head to Virginia and follow the Cider Trail? The Cider Swag Contest is open till January 16, 2016. Find the official rules on this page Cider Swag Contest]]>35:42yesdrink,farmer,cheese,alcohol,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery,kvevri010: Margot Sanderse |Het Ciderhuis, Utrecht NLWed, 23 Dec 2015 05:58:18 +0000Het Ciderhuis. She is an entrepreneur who is touting cider to the Dutch and slowly helping transform their palate.
[caption id="attachment_45" align="alignnone" width="300"] Margot Sanderse | Het Ciderhuis[/caption]
Utrecht is between 30-40 minutes from Amsterdam, and is a bustling arts city.
Bars that serve cider mentioned by MargotCafe de Zaak

Cider Investment and Development through Excise Tax Reduction (CIDER) Act (H.R. 600) was introduced by Representatives Earl Blumenauer democratic and Chris Collins. a republican from New York state's 27th congressional district and democratic Senator Charles Schumer of New York who sponsored the CIDER Act (S. 1459).

Which goes to show you that Cider unites both major parties in the US. Woot woot! And we all know that a good chat is time well spent.

Do know that this is a Tax legislation thing - that business minded people work towards to help reduce the tax burden.

Prior to this Act cider that was carbonated by the cidermaker or naturally (as in bottle conditioned) could be taxed at the champagne rate of 3.30 or 3/40/gallon if the carbonation level was too high.

Yikes! Imagine being a small batch cidermaker and finding the most delicious cider that you have ever made is now going to be so expensive that only us nerd cider drinkers will buy it.

so the CIDER Act has increased the carbonation level for hard cider! woot woot

And it now includes pears in the definition of "hard cider"

I am not sure what the pears think about that - I think - apple trees and pear tree could give a hoot about our human taxations.

And now cider is has boosted it's alcohol by volume (ABV) to surpass 7%. It now has the range of at least 1% and 8.5%. Lets just hope the big chemical companies don't get involved and start making apple tree hybrids on steroids that boost sugar content.

In all it was a boom for cider in the US.

Personally, I like both still and sparkling cider. It is all good. And quite exciting.

It is now up to the cidermakers to run with this new Act and continue to grow as an industry overall And for cider consumers to let the cidermakers know what you want. I am sure as the new year and years to come we will be re-visiting his topic. In all it is a new playing field and quite exciting.

Stop in at Club de Keet Say hi the big hare that is this dive bars namesake: Keet

]]>Het Ciderhuis. She is an entrepreneur who is touting cider to the Dutch and slowly helping transform their palate.
[caption id="attachment_45" align="alignnone" width="300"] Margot Sanderse | Het Ciderhuis[/caption]
Utrecht is between 30-40 minutes from Amsterdam, and is a bustling arts city.
Bars that serve cider mentioned by Margot
Cafe de Zaak

Cider Investment and Development through Excise Tax Reduction (CIDER) Act (H.R. 600) was introduced by Representatives Earl Blumenauer democratic and Chris Collins. a republican from New York state's 27th congressional district and democratic Senator Charles Schumer of New York who sponsored the CIDER Act (S. 1459).

Which goes to show you that Cider unites both major parties in the US. Woot woot! And we all know that a good chat is time well spent.

Do know that this is a Tax legislation thing - that business minded people work towards to help reduce the tax burden.

Prior to this Act cider that was carbonated by the cidermaker or naturally (as in bottle conditioned) could be taxed at the champagne rate of 3.30 or 3/40/gallon if the carbonation level was too high.

Yikes! Imagine being a small batch cidermaker and finding the most delicious cider that you have ever made is now going to be so expensive that only us nerd cider drinkers will buy it.

so the CIDER Act has increased the carbonation level for hard cider! woot woot

And it now includes pears in the definition of "hard cider"

I am not sure what the pears think about that - I think - apple trees and pear tree could give a hoot about our human taxations.

And now cider is has boosted it's alcohol by volume (ABV) to surpass 7%. It now has the range of at least 1% and 8.5%. Lets just hope the big chemical companies don't get involved and start making apple tree hybrids on steroids that boost sugar content.

In all it was a boom for cider in the US.

Personally, I like both still and sparkling cider. It is all good. And quite exciting.

It is now up to the cidermakers to run with this new Act and continue to grow as an industry overall And for cider consumers to let the cidermakers know what you want. I am sure as the new year and years to come we will be re-visiting his topic. In all it is a new playing field and quite exciting.

Stop in at Club de Keet Say hi the big hare that is this dive bars namesake: Keet

]]>38:48yesdrink,farmer,cheese,alcohol,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,craftbeer,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery009: Ryan Burk | Angry Orchard, New YorkWed, 16 Dec 2015 06:00:00 +0000Angry Orchard is the #1 cider brand in the US and there is a very good reason why it holds this coveted place. Undoubtedly, being a subsidiary of Boston Beer Company means connections to Jim Koch’s brewery empire a.k.a. Samuel Adams Boston Lager. But to think that Angry Orchard is merely tapping into the US cider mania would be short sighted.

Boston Beer Co. has been researching cider since the early 2000s with the help of Alan Tringham, a retired cidermaker from the European brand known as Bulmers. I had the opportunity to meet Grant Wood from Boston Beer Co. who was working with Tringham at the time to “create the perfect cider for the American public”. They both stopped by my cidermaking workshop at CiderDays back in 2004. Hoo wee! Imagine presenting cidermaking to the likes of the now late Alan Tringham.

Anyhoo…the first cider brand for Boston Beer Co. was known as Hard Core. That brand was shelved, and a few moments later we were seeing Angry Orchard commercials during the Super Bowl! Bingo! The new brand was taking hold with its flagship cider Crisp Apple.

Take note cidermaker wannabees….to think that a brand such as Angry Orchard would sit on it laurels with what many would consider an introductory cider made to entice a public that is still wrangling with cider is not time well spent.

Angry Orchard led by newly minted Head Cidermaker Ryan Burk and Assistant Cidermaker Anna Hasan is and will continue to move mountains in Ciderville! Listen to this episode and hear Ryan’s story and what we can all expect from Angry Orchard. He and Anna have already started pushing the envelope with the likes of Stone Dry (5.5%) a new cider now available in six packs.

You have to visit the Walden location to taste select drafts that may or may not make it into the mass market.

What to expect at the Tasting Room?

A very large, yet inviting room with windows that overlook the orchard.

If the weather is right, there is outdoor seating and a gas lit fire pit.

Each visitor of drinking age, receives one token that can be used for (3) complimentary samples in the tasting room. Cider styles available include the flagship cider, Crisp Apple (5%) and several other core offerings, as well as ciders exclusive to the tasting room. Such as the house cider – Farm Cider – an unfiltered cider made with apples from the orchard’s 2014 harvest.

Listen to what Angry Orchard is looking for the future.

Cidermaking trends

Cider Act

How are they playing with the Cider House Series?

What will they do with their Ice Cider this coming winter?

How does terroir factor into the Angry Orchard cider house and what is their soil profile?

The 2 second best reviews will each receive an Angry Orchard paddle opener.

The 2 third best reviews will receive an Angry Orchard key chain opener.No purchase necessary, merely send an email toria@ciderchat.com and Leave in the Subject line Cider Chat Swag Contest. Your name will be placed in an envelope where we will randomly select non reviewers who enter this contest.

The list of winners for these prizes will be on this page by January 31, 2016

]]>Angry Orchard is the #1 cider brand in the US and there is a very good reason why it holds this coveted place. Undoubtedly, being a subsidiary of Boston Beer Company means connections to Jim Koch’s brewery empire a.k.a. Samuel Adams Boston Lager. But to think that Angry Orchard is merely tapping into the US cider mania would be short sighted.

Boston Beer Co. has been researching cider since the early 2000s with the help of Alan Tringham, a retired cidermaker from the European brand known as Bulmers. I had the opportunity to meet Grant Wood from Boston Beer Co. who was working with Tringham at the time to “create the perfect cider for the American public”. They both stopped by my cidermaking workshop at CiderDays back in 2004. Hoo wee! Imagine presenting cidermaking to the likes of the now late Alan Tringham.

Anyhoo…the first cider brand for Boston Beer Co. was known as Hard Core. That brand was shelved, and a few moments later we were seeing Angry Orchard commercials during the Super Bowl! Bingo! The new brand was taking hold with its flagship cider Crisp Apple.

Take note cidermaker wannabees….to think that a brand such as Angry Orchard would sit on it laurels with what many would consider an introductory cider made to entice a public that is still wrangling with cider is not time well spent.

Angry Orchard led by newly minted Head Cidermaker Ryan Burk and Assistant Cidermaker Anna Hasan is and will continue to move mountains in Ciderville! Listen to this episode and hear Ryan’s story and what we can all expect from Angry Orchard. He and Anna have already started pushing the envelope with the likes of Stone Dry (5.5%) a new cider now available in six packs.

You have to visit the Walden location to taste select drafts that may or may not make it into the mass market.

What to expect at the Tasting Room?

A very large, yet inviting room with windows that overlook the orchard.

If the weather is right, there is outdoor seating and a gas lit fire pit.

Each visitor of drinking age, receives one token that can be used for (3) complimentary samples in the tasting room. Cider styles available include the flagship cider, Crisp Apple (5%) and several other core offerings, as well as ciders exclusive to the tasting room. Such as the house cider – Farm Cider – an unfiltered cider made with apples from the orchard’s 2014 harvest.

Listen to what Angry Orchard is looking for the future.

Cidermaking trends

Cider Act

How are they playing with the Cider House Series?

What will they do with their Ice Cider this coming winter?

How does terroir factor into the Angry Orchard cider house and what is their soil profile?

The 2 second best reviews will each receive an Angry Orchard paddle opener.

The 2 third best reviews will receive an Angry Orchard key chain opener.No purchase necessary, merely send an email toria@ciderchat.com and Leave in the Subject line Cider Chat Swag Contest. Your name will be placed in an envelope where we will randomly select non reviewers who enter this contest.

The list of winners for these prizes will be on this page by January 31, 2016

]]>01:09:30cleandrink,farmer,cheese,alcohol,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,craftbeer,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery008: Cider Team | Les Vergers de la Colline, QuebecWed, 09 Dec 2015 04:48:46 +0000Les Vergers de la Colline opened in 2003.
The team is headed by Marc -Antoine Lasnier, whose family owns this Quebec cidery. Marc's family has been growing apples since 1926. They made cider during the Canada's prohibition and it should be noted that in 1920 beer, wine, beer and all alcohol was legal. Only cider was prohibited. Not until the early 1970's did cider become legal.
You can listen to the story behind the prohibition of cider as Marc tells it.
Les Vergers de la Colline produces ciders that range all the way up to 11%. Below is a photo of the ice cider that we drank during this chat and discussed.
Ice Cider really helped the current quality ciders coming out of Quebec.
During the chat, the cidermakers say that they maed this cider when the temperature was 220 Celsius. -20 Celsius = -4 Fahrenheit
[caption id="attachment_228" align="alignnone" width="300"] Marc -Antoine Lasner[/caption]
[caption id="attachment_230" align="alignnone" width="300"] Benoit Gosselin Piette[/caption]
[caption id="attachment_229" align="alignnone" width="300"] Hugo Papineau[/caption]
[caption id="attachment_239" align="alignnone" width="300"] Jonathan Fontaine[/caption]
Links to Les Vergers de la Colline on Cider ChatLes Vergers de la Colline website
Follow this cidery on Facebook
Contact Lauren Shepard at the Shelton Brothers to get this Quebec cideries cider in your store.
]]>
Les Vergers de la Colline opened in 2003.
The team is headed by Marc -Antoine Lasnier, whose family owns this Quebec cidery. Marc's family has been growing apples since 1926. They made cider during the Canada's prohibition and it should be noted that in 1920 beer, wine, beer and all alcohol was legal. Only cider was prohibited. Not until the early 1970's did cider become legal.
You can listen to the story behind the prohibition of cider as Marc tells it.
Les Vergers de la Colline produces ciders that range all the way up to 11%. Below is a photo of the ice cider that we drank during this chat and discussed.
Ice Cider really helped the current quality ciders coming out of Quebec.
During the chat, the cidermakers say that they maed this cider when the temperature was 220 Celsius. -20 Celsius = -4 Fahrenheit
[caption id="attachment_228" align="alignnone" width="300"] Marc -Antoine Lasner[/caption]
[caption id="attachment_230" align="alignnone" width="300"] Benoit Gosselin Piette[/caption]
[caption id="attachment_229" align="alignnone" width="300"] Hugo Papineau[/caption]
[caption id="attachment_239" align="alignnone" width="300"] Jonathan Fontaine[/caption]
Links to Les Vergers de la Colline on Cider Chat
Les Vergers de la Colline website
Follow this cidery on Facebook
Contact Lauren Shepard at the Shelton Brothers to get this Quebec cideries cider in your store.
]]>46:23yesdrink,farmer,cheese,alcohol,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,craftbeer,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery007: David Cordtz |Sonoma Cider, CaliforniaWed, 02 Dec 2015 16:51:22 +0000Sonoma Cider is located in Healdsburg California, a bit east and north of San Francisco in the a region well known to wine connoisseurs.
David was a commercial winemaker for 20 years and the first commercial cidermaker in California back in 1992. He and Robert opened Sonoma Cider in 2013.
Says David, "We are making cider for the Millennials." But don't read to deeply into that statement because Sonoma Cider is a delicious cider for all generations and new cider drinkers will be impressed by their range of offerings.
In this chat David discusses:

And Sonoma Cider's love of good comedy...I asked David for a good cider joke and am still waiting....If you have one, please send it to ria@ciderchat.com
What are Sonoma Cider's flagship cider's?

The Hatchet - crisp and tart

The Pitchfork - perry

The Anvil - Bourbon profile

David describes Sonoma's Anvil Cider (which I brought to the Netherlands to share back in Episode 002 ) and how they got the flavor of bourbon without adding bourbon directly.
Click on the link above to find out about their Reserve and Limited run ciders.
Find Sonoma Cider on Facebook@SonomaCider on Twitter
Upcoming episode:Les Vergers de La Colline, Quebec.
Make sure to subscribe to Cider Chat now via iTunes.
Follow me (Ria) @ciderchat
Here are just a few of the fun cider folks I follow on Twitter.
@RebelSeedCider cidery in Delaware
@RealCiderReview
This little ditty below is from Hugh @RealCiderReview based in Australia.. When I tweeted to him what is the story behind the "squealer" or what you might know as a growler in the US. He tweeted"
"A big boar hog growls, a piglet squeals. Some who gets drunk easily is also known as a squealer."@DrinkingCider - great resource on craft libations
@newscotlandcidr Nova Scotia cidery
Now - Grab a glass and Join the chat and Listen to David's chat on (Episode 007) and think sunny California and crisp cider.]]>Sonoma Cider is located in Healdsburg California, a bit east and north of San Francisco in the a region well known to wine connoisseurs.
David was a commercial winemaker for 20 years and the first commercial cidermaker in California back in 1992. He and Robert opened Sonoma Cider in 2013.
Says David, "We are making cider for the Millennials." But don't read to deeply into that statement because Sonoma Cider is a delicious cider for all generations and new cider drinkers will be impressed by their range of offerings.
In this chat David discusses:

And Sonoma Cider's love of good comedy...I asked David for a good cider joke and am still waiting....If you have one, please send it to ria@ciderchat.com
What are Sonoma Cider's flagship cider's?

The Hatchet - crisp and tart

The Pitchfork - perry

The Anvil - Bourbon profile

David describes Sonoma's Anvil Cider (which I brought to the Netherlands to share back in Episode 002 ) and how they got the flavor of bourbon without adding bourbon directly.
Click on the link above to find out about their Reserve and Limited run ciders.
Find Sonoma Cider on Facebook@SonomaCider on Twitter
Upcoming episode:
Les Vergers de La Colline, Quebec.
Make sure to subscribe to Cider Chat now via iTunes.
Follow me (Ria) @ciderchat
Here are just a few of the fun cider folks I follow on Twitter.
@RebelSeedCider cidery in Delaware
@RealCiderReview
This little ditty below is from Hugh @RealCiderReview based in Australia.. When I tweeted to him what is the story behind the "squealer" or what you might know as a growler in the US. He tweeted"
"A big boar hog growls, a piglet squeals. Some who gets drunk easily is also known as a squealer."@DrinkingCider - great resource on craft libations
@newscotlandcidr Nova Scotia cidery
Now - Grab a glass and Join the chat and Listen to David's chat on (Episode 007) and think sunny California and crisp cider.]]>54:30clean006: Paul Zocco | Cidermaker of the YearWed, 25 Nov 2015 05:30:00 +0000Paul Zocco, of Zok’s Homebrewing and Winemaking, is a 12 time winner of the title “New England Cidermaker of the Year” and he is discussing cider recipes and trends in this episode.

Paul Zocco, New England Cidermaker of the Year with Ria

Paul has been running Zok’s Homebrewing and Winemaking Shop for the past 16 years. Over that time he has seen a growth of the homebrew shift from beer to cider grow exponentially.

In this episode, Paul chats...

Pasteurized versus not pasteurized apple juice

How to choose sweet cider from a cider mill

...Go to the cider mill and buy a pint of the fress pressed juice. Go out to the parking lot and try it. If it is good, go back and make a deal to buy 5 gallons. It is simple as that.

What does Paul uses to chop up his apples?

Answer: A machete

Paul chats about Angry Orchard, Woodchuck and their sweet ciders…and the benefit for new drinkers of cider.

]]>Paul Zocco, of Zok’s Homebrewing and Winemaking, is a 12 time winner of the title “New England Cidermaker of the Year” and he is discussing cider recipes and trends in this episode.
Paul Zocco, New England Cidermaker of the Year with Ria

Paul has been running Zok’s Homebrewing and Winemaking Shop for the past 16 years. Over that time he has seen a growth of the homebrew shift from beer to cider grow exponentially.

In this episode, Paul chats...

Pasteurized versus not pasteurized apple juice

How to choose sweet cider from a cider mill

...Go to the cider mill and buy a pint of the fress pressed juice. Go out to the parking lot and try it. If it is good, go back and make a deal to buy 5 gallons. It is simple as that.

What does Paul uses to chop up his apples?

Answer: A machete

Paul chats about Angry Orchard, Woodchuck and their sweet ciders…and the benefit for new drinkers of cider.

Cider Chat MC Ria chats with the 2nd US President John Adams about cider and podcasting - via this mini promo/spoof for "Thanks, Podcasting".

Welcome to “Thanks, Podcasting!” where you’ll get to hear

stories of inspiration, transformation and impact because of podcasting.

My name is Ria Windcaller from Cider Chat over at CiderChat.com

Listen to the Bubbling Carboys in the background

That bubbling in the background is the sound of sweet, fresh pressed apple juice transforming into qualfable cider or what some folks in the US call hard cider. It is a fact of US history and World history that cider has been both an inspirational drink that has transformed the lives of many.

John Adams who was both a founding Father and became the 2nd president of the United State and who worked with Thomas Jefferson on the Declaration of Independence was known to have a pint of cider every single day. And, I am sure if John Adams was joining me on this special edition of “Thanks Podcasting” today, he would most certainly say,

Who could that be? Don’t they see the sign that says, Podcasting Shhhh - Hmmm?

Ria: President Adams?

John Adams: I heard that President Obama was on a podcast and I er. heard you were doing a Thanks Podcasting show and sooo.

Ria: Absolutely Mr President here the mic.

Adams: Here the President clear his voice....If we had podcasting back at the time of the birth of our nation, I would have been able to thank podcasting for helping me, avoid having to ride my horse all the way from Boston, Massachusetts to Philadelphia Pennsylvania to quibble with Jefferson about that Declaration of Independence. Podcasting is a form of free speech that benefits all and I raise my trusty tankard of cider to podcasting.”

Ria: Well thanks John! I mean Mr. President!

John Adams: You are most certainly welcome, now carry on.

Ria: Mr. President would you like a glass of cider before you get back on your horse?

John Adams: Well yes, I most certainly would.

Ria: Excellent! Well, What do you think of that Mark Maron? Anyone can have a president on their show, but a Founding Father? Geez Louise!

Now before I roll out the barrel I would like to once again say, Thanks Podcasting. As a online medium and I’m not taking Ouija boards now –

John Adams: Eh um - Certainly not Ria!

Ria: Podcasting has inspired me to reach out to you and transform the airways into a virtual chat room where we can all grab a glass and join a chat with the likes of John Adams and you.

And that is dear listeners and friends of Ciderville is not only the impact of cider but the amazing impact of reaching out to you via podcasting

Hear the pop and pour of the cider bottle

Ria: You were Spot on sir.

John Adams: Well, Thank you Ria.

This is Ria Windcaller, of Cider Chat looking forward to seeing you in Ciderville. Thanks Podcasting

Contact Libsyn.com to host your podcast! Who knows maybe you will be able to chat with a Founding Father too!

Cider Chat MC Ria chats with the 2nd US President John Adams about cider and podcasting - via this mini promo/spoof for "Thanks, Podcasting".

Welcome to “Thanks, Podcasting!” where you’ll get to hear

stories of inspiration, transformation and impact because of podcasting.

My name is Ria Windcaller from Cider Chat over at CiderChat.com

Listen to the Bubbling Carboys in the background

That bubbling in the background is the sound of sweet, fresh pressed apple juice transforming into qualfable cider or what some folks in the US call hard cider. It is a fact of US history and World history that cider has been both an inspirational drink that has transformed the lives of many.

John Adams who was both a founding Father and became the 2nd president of the United State and who worked with Thomas Jefferson on the Declaration of Independence was known to have a pint of cider every single day. And, I am sure if John Adams was joining me on this special edition of “Thanks Podcasting” today, he would most certainly say,

Who could that be? Don’t they see the sign that says, Podcasting Shhhh - Hmmm?

Ria: President Adams?

John Adams: I heard that President Obama was on a podcast and I er. heard you were doing a Thanks Podcasting show and sooo.

Ria: Absolutely Mr President here the mic.

Adams: Here the President clear his voice....If we had podcasting back at the time of the birth of our nation, I would have been able to thank podcasting for helping me, avoid having to ride my horse all the way from Boston, Massachusetts to Philadelphia Pennsylvania to quibble with Jefferson about that Declaration of Independence. Podcasting is a form of free speech that benefits all and I raise my trusty tankard of cider to podcasting.”

Ria: Well thanks John! I mean Mr. President!

John Adams: You are most certainly welcome, now carry on.

Ria: Mr. President would you like a glass of cider before you get back on your horse?

John Adams: Well yes, I most certainly would.

Ria: Excellent! Well, What do you think of that Mark Maron? Anyone can have a president on their show, but a Founding Father? Geez Louise!

Now before I roll out the barrel I would like to once again say, Thanks Podcasting. As a online medium and I’m not taking Ouija boards now –

John Adams: Eh um - Certainly not Ria!

Ria: Podcasting has inspired me to reach out to you and transform the airways into a virtual chat room where we can all grab a glass and join a chat with the likes of John Adams and you.

And that is dear listeners and friends of Ciderville is not only the impact of cider but the amazing impact of reaching out to you via podcasting

Hear the pop and pour of the cider bottle

Ria: You were Spot on sir.

John Adams: Well, Thank you Ria.

This is Ria Windcaller, of Cider Chat looking forward to seeing you in Ciderville. Thanks Podcasting

Contact Libsyn.com to host your podcast! Who knows maybe you will be able to chat with a Founding Father too!

Nick Gunn has been in the cider business for eleven years working two labels: Anthem Cider and Wandering Anegus. He is married to Mimi Casteel the winemaker and member of the founding family at Bethel Heights Vineyard. Says Nick, “Winemaking is basically same thing as cidermaking. We are making a tank fermented chardonnay more or less but are using apples instead of grapes.”

Dave White started the cider blog Old Time Cider Blog years ago, but knew he was always destine to make his own cider commercially. He launched Whitewood Cider Company, in Olympia Washington in 2012. Dave describes Whitewood as a nano cidery.

Nick Gunn has been in the cider business for eleven years working two labels: Anthem Cider and Wandering Anegus. He is married to Mimi Casteel the winemaker and member of the founding family at Bethel Heights Vineyard. Says Nick, “Winemaking is basically same thing as cidermaking. We are making a tank fermented chardonnay more or less but are using apples instead of grapes.”

Dave White started the cider blog Old Time Cider Blog years ago, but knew he was always destine to make his own cider commercially. He launched Whitewood Cider Company, in Olympia Washington in 2012. Dave describes Whitewood as a nano cidery.

Now it is time to Grab a Glass - Join the Chat and I will see you in Ciderville!

]]>48:00yesdrink,farmer,cheese,alcohol,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,craftbeer,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery003: Robert Colnes | Building a CiderhouseWed, 11 Nov 2015 08:00:00 +0000Robert Colnes, of New Salem Preserves wanted to build a ciderhouse for the farm's bountiful orchard. Little did he know when he started that he was on journey that would take him two years to complete.

New Sale Preserves is situated on the edge of the Quabbin Reservoir, which provides drinking water for the city of Boston.

Robert tells his tale of what it took to jump through the federal, state and local hoops to build the ciderhouse.

Carol B. Hillman the owner of New Salem Preserves wanted to maintain the aesthetic of the old New England homestead. By the way, Carol is an author and her recent book Sense of Place is a photographic book of the farm and show's her warmth and connection to the place. She also has an amazing cookbook for Garlic lovers. Contact Carol directly, if you are interested in either books, via the link to New Salem Preserves.

I hope you enjoy this special tale as Robert and I journey into the orchard and out to the Ciderhouse.

]]>Robert Colnes, of New Salem Preserves wanted to build a ciderhouse for the farm's bountiful orchard. Little did he know when he started that he was on journey that would take him two years to complete.

New Sale Preserves is situated on the edge of the Quabbin Reservoir, which provides drinking water for the city of Boston.

Robert tells his tale of what it took to jump through the federal, state and local hoops to build the ciderhouse.

Carol B. Hillman the owner of New Salem Preserves wanted to maintain the aesthetic of the old New England homestead. By the way, Carol is an author and her recent book Sense of Place is a photographic book of the farm and show's her warmth and connection to the place. She also has an amazing cookbook for Garlic lovers. Contact Carol directly, if you are interested in either books, via the link to New Salem Preserves.

I hope you enjoy this special tale as Robert and I journey into the orchard and out to the Ciderhouse.

]]>51:59yesdrink,farmer,cheese,alcohol,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,craftbeer,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery002: Wouter Bijl | CiderCider NetherlandsWed, 04 Nov 2015 08:00:00 +0000Wouter Bijl's opened CiderCider in 2009 online and then as the first cider store for the Netherlands. The Dutch can now proudly proclaim cider has arrived. Proost!

This cider chat goes back and forth to the US to the Netherlands discussing the range of the ciders available, country styles, and the current and future state of cider in the Netherlands. Wouter is a cider importer who is helping cider get its footing in the land of tulips and cheese.

Grab a glass and join the chat! on twitter @ciderchat

]]>Wouter Bijl's opened CiderCider in 2009 online and then as the first cider store for the Netherlands. The Dutch can now proudly proclaim cider has arrived. Proost!

This cider chat goes back and forth to the US to the Netherlands discussing the range of the ciders available, country styles, and the current and future state of cider in the Netherlands. Wouter is a cider importer who is helping cider get its footing in the land of tulips and cheese.

Grab a glass and join the chat! on twitter @ciderchat

]]>59:39cleandrink,farmer,cheese,alcohol,wine,foodie,brewery,yeast,winery,homebrewing,cider,orchard,craftbeer,barrelaging,importer,sidra,libation,cidermaker,cidermaster,cidre,hardcider,ciderhouse,cidery001: Field Maloney | West County Cider Colrain MA, USASat, 31 Oct 2015 12:47:42 +0000West County Cider, of Colrain Massachusetts was one of the very first producers of cider post prohibition in the US, starting back in 1984. Terry Maloney made the cider on the side while continuing to work as head of the local hospital’s ER. He and wife Judith and son Field worked tirelessly selling their notable ciders and were founders of the now annual CiderDays in Franklin County Massachusetts, one of the first cider fests in the US now in its 21st year.

It was a long road for the family, even with write ups in the New York Times and Ebony magazine touting their ciders. Just as cider was beginning its long awaited comeback, tragedy struck the family in 2010. Terry died when a valve released on a tank of gas throwing him back into a nearby wall. Field who had helped plant apple trees with his dad, stepped up to the plate and is now full-on as cidermaker at this renown orchard. Listen as he speaks with Cider Chat about the cider revival in the US, working with Redfield apples, and the bountiful future of West County Cider.

]]>West County Cider, of Colrain Massachusetts was one of the very first producers of cider post prohibition in the US, starting back in 1984. Terry Maloney made the cider on the side while continuing to work as head of the local hospital’s ER. He and wife Judith and son Field worked tirelessly selling their notable ciders and were founders of the now annual CiderDays in Franklin County Massachusetts, one of the first cider fests in the US now in its 21st year.

It was a long road for the family, even with write ups in the New York Times and Ebony magazine touting their ciders. Just as cider was beginning its long awaited comeback, tragedy struck the family in 2010. Terry died when a valve released on a tank of gas throwing him back into a nearby wall. Field who had helped plant apple trees with his dad, stepped up to the plate and is now full-on as cidermaker at this renown orchard. Listen as he speaks with Cider Chat about the cider revival in the US, working with Redfield apples, and the bountiful future of West County Cider.

Let’s delve into the semantics of cider…or is it hard cider, cidre, sidra or fermented apple juice? The truth is out there in Ciderville and we are going to find it. We toast in celebration of cider; As a libation, a gift from the gods, a taste of terroir, and a hard pressed good time. Ready to quench your thirst? Grab a glass and join this chat!

Let’s delve into the semantics of cider…or is it hard cider, cidre, sidra or fermented apple juice? The truth is out there in Ciderville and we are going to find it. We toast in celebration of cider; As a libation, a gift from the gods, a taste of terroir, and a hard pressed good time. Ready to quench your thirst? Grab a glass and join this chat!